Scallops With Peanut Sauce

SCALLOPS WITH PEANUT SAUCE
Yield: 4 servings

Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
Sauce Ingredients: -
3/4 cup orange juice -
1/4 cup reduced-sodium Teriyaki sauce -
2 to 3 tablespoons creamy peanut butter -
1/2 teaspoon ground ginger Remaining Ingredients: -
1-1/4 pounds large scallops, rinsed and patted dry -
1 tablespoon canola oil -
2 tablespoons thinly sliced scallions -
2 tablespoons finely chopped fresh cilantro or parsley
DIRECTIONS
Place all of the sauce ingredients in a blender and blend until smooth. Set aside.
Coat a large nonstick skillet with the oil and preheat over medium-high heat.
Add the scallops and cook, stirring frequently for several minutes, until the scallops turn opaque and are cooked though.
Pour the sauce over the scallops and cook, stirring constantly for another minute or two, until the sauce is heated through and thickens slightly.
Serve hot, on a bed of fresh greens, topping each serving with a sprinkling of scallions and cilantro or parsley.


Nutritional Information Per Serving (1/4 of recipe): Calories: 239, Carbohydrate: 13 g, Cholesterol: 47 mg, Fat: 8.6 g, Saturated Fat: 0.9 g, Fiber: 0.7 g, Protein: 27 g, Sodium: 569 mg, Calcium: 46 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1-1/2 Fat