Seared Scallops Teriyaki POINTS® Value | 3 Servings | 4 Preparation Time | 20 min Cooking Time | 10 min Level of Difficulty | Easy main meals | Luscious scallops, seared until golden and nestled in a mound of spring vegetables, make a showy and elegant presentation: low-fat and high-style. Ingredients: 1 cup snow peas, trimmed 2 medium carrot(s), thinly sliced or julienned 2 cup shiitake mushroom(s), trimmed 1/4 pound asparagus, cut into 3-inch pieces 1 pound scallops 1/4 cup teriyaki sauce 2 Tbsp soy sauce 3 Tbsp rice vinegar

Directions: Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes. While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce. Toss vegetables with soy sauce and rice vinegar. Divide vegetables among 4 plates, top with scallops and serve. Yields about 3 ounces of scallops and 1 1/4 cups of vegetables per serving.