Scallop and Vegetable Stir-Fry

One of the many things Weight Watchers has always been good at is coming up for ways of making cooking quick and easy. A few years ago, the cookbook "Shortcuts" came out, and my husband and I have used it extensively. Still do!

Those are not Foofy cuisine, but quick and easy satisfying meals for those days when you just don't have time for anything else.

Scallop and Vegetable Stir-Fry

4 servings, 4 P+/serving

Ingredients

2 tsp canola oil

1 1/2 pound sea scallops

1 tsp dark asian (dark) sesame oil

1 12 oz bag assorted fresh vegetable cut for stir-fry

1 TBSP minced, peeled fresh ginger

2 garlic cloves minced

1 1/2 TBSP reduced-sodium soy sauce

1- Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles on it. Add the canola oil and swirl to coat the pan. Add the scallops and stir-fry just until opaque in the center; about 3 minutes on each side (do not overcook!). Transfer to a plate.

2 Heat the sesame oil in the skillet. Add the vegetables and stir-fry just until tender; about 1 minute. Add the ginger and garlic; stir-fry just until fragrant, about 1 minute. Stir in 1/4 cup water and cook, covered, until the vegetables are crisp-tender; about 1 minute. Stir in the scallops and the soy sauce; cook, uncovered, stirring frequently, until heated through, about 30 seconds. Serve at once.

Note: It always cracks me up when a recipe says to serve "at once", I feel like I have to run to the dinning room as soon as I turn off the fire. "Quick, quick! It has to be served AT ONCE!" ;o)

Source: Shortcuts, Weight Watchers, p. 27