Apricot Glazed Scallops

Apricot Glazed Scallops



Serves 4



Ingredients:

6 oz cellophane noodles (I used Soba noodles and it was great!)

1 tbsp safflower oil (I used grapeseed)

½ cup minced white onion

1 tbsp minced fresh ginger

2 cloves garlic, minced

2 lb sea scallops

1 ½ tbsp low sodium soy sauce

½ cup all natural apricot preserves

2 cups fresh or frozen snow peas

sea salt and fresh ground black pepper to taste



Instructions:

One: If using cello noodles soak in very hot water for 10 minutes, drain and set aside



Two: Heat oil in wok or large skillet on medium high. Add onion, ginger and garlic and cook for 2 minutes, until tender, stirring frequently. Add scallops and cook for 2 minutes, until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallop mixture over noodles.



Nutrients per serving if using cello noodles:

Calories: 422, Total Fat: 5 g, Carbs: 51 g, Fiber: 4g, Sugars: 15 g, Sodium: 477g, Protein: 42 g