Stir-fried Scallops with Hazelnuts -

15g Carbs, 2.8g Fiber, 4g Sugar

Preparation time: 10 min
Cooking time: 15 min
Servings: 4

1/2 lb snow peas
1 tsp cornstarch
1 yellow bell pepper, seeded and sliced
1 lb sea scallops
1 Tbsp low sodium soy sauce
1 onion, sliced
2 Tbsp oil
2 Tbsp hazelnuts
1 clove garlic, crushed
2 tsp ginger, grated

Combine first 3 ingredients in a bowl and set aside.

Heat half the oil in a wok or heavy nonstick skillet over medium
high heat. Saute hazelnuts 1-2 minutes until golden. Transfer to
a bowl with a slotted spoon. Let cool and coarsely chop. Set aside.

Add next 3 ingredients to wok and stir-fry 5 minutes, or until just
tender. Transfer mixture to a bowl and set aside.

Heat remaining oil in same pan. Add scallop mixture and stir-fry
5 minutes. Remove from heat.

Combine cornstarch and soy sauce in a bowl. Return onion mixture
to pan. Stir in cornstarch mixture. Stir over heat 4-5 minutes,
until thickened. Stir in hazelnuts and serve.

Servings: 4
Nutrition per Serving:
230 Calories, 36.8% Calories From Fat, 9.4g Total Fat, 1.2g Saturated Fats,
6.1g Mono-unsaturated Fats, 1.3g Poly-unsaturated Fats, 37mg Cholesterol,
320mg Sodium, 15g Total Carbs, 2.8g Dietary Fiber, 4g Sugar, 22g Protein

--> Vitamins
Thiamin B1 0.092 mg
Vitamin A 890 IU
Vitamin K 22 mcg
Vitamin E 1.6 mg
Pantothenic Acid 0.79 mg
Vitamin B6 0.41 mg
Choline 90 mg
Riboflavin B2 0.17 mg
Vitamin D 0 IU
Vitamin C 100 mg
Vitamin B12 1.7 mcg
Niacin B3 2.3 mg

--> Minerals
Sodium 320 mg
Zinc 1.6 mg
Copper 0.23 mg
Iron 2.2 mg
Calcium 76 mg
Manganese 0.53 mg
Magnesium 93 mg
Potassium 660 mg
Fluoride 0 mcg
Phosphorus 310 mg
Selenium 26 mcg