Method:Stir Frying

1. Formula

1. 1 tablespoon olive oil
2. 1 pound small sea scallops, side muscle removed
3. Coarse salt
4. 1 small onion, halved and sliced 1/4 inch thick
5. 1 tablespoon grated peeled fresh ginger
6. 1/2 pound sugar snap peas, trimmed
7. 2 tablespoons fresh lime juice
8. 1/2 teaspoon Asian garlic-chili sauce
9. 1/2 cup loosely packed fresh cilantro leaves

2. Nutrition Information

• Calories: 193 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 2 g
• Fat: 4 g
• Protein: 25 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
2. Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
3. Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

4. Remark