• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chinese Style Sea Scallops

  • Recipe Submitted by on

Category: Fish, Chinese

 Ingredients List

  • Stephen Ceideburg
  • 1 1/2 c Broccoli flowerets
  • 1 c Thinly sliced onion
  • 2 tb Sesame or vegetable oil
  • 1 lb Sea scallops
  • 3 c Thinly sliced Napa cabbage
  • -or bok choy
  • 2 c Snow peas, ends trimmed
  • 1 c Shiitake or common
  • -mushrooms, sliced
  • 2 Cloves garlic, minced
  • 2 ts Ground star anise
  • 1/4 ts Ground coriander
  • 1/2 c Chicken broth
  • 1/4 c Rice wine vinegar
  • 2 ts To 3 ts light reduced sodium
  • -soy sauce
  • 2 tb Cornstarch
  • 1/4 c Cold water
  • 2 tb To 3 tb NutraSweet Spoonful
  • 4 c Hot cooked rice


Lots of oriental vegetables and an interesting blend of seasonings give
this light and healthy scallop stir-fry its exotic flavor.

STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in wok or large skillet.
Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander;
stir-fry 2 to 3 minutes.

ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce heat and
simmer, uncovered, until scallops are cooked and vegeta- bles are tender,
about 5 minutes. Heat to boiling.

MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling
mixture; boil, stirring constantly, until thickened. Remove from heat; let
stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve over rice.

NOTE: 2 teaspoons five-spice powder can be substituted for the star anise
and Coriander; amounts of vinegar and soy sauce may need to be adjusted to


Serving Size: 1/6 recipe (approx. 2 oz. scallops and 1/3 cup rice)

Calories...........330 Saturated Fat.....<1 g Protein...........20 g
Cholesterol......26 mg Carbohydrates.....49 g Fiber..............2 g Total
Fat..........6 g Sodium..........276 mg

DIABETIC FOOD EXCHANGE: 2 lean meat, 2 1/2 starches, 1 vegetable

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