Apricot-Glazed Scallops Gluten Free
6 oz cellophane noodles (bean thread noodles)
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/2 cup white onion, minced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 lb fresh large sea scallops
1½ Tbsp Kikkoman Gluten-Free Soy Sauce
1/2 cup DLM California Apricot Preserves
2 cups fresh or frozen snow peas (do not thaw if frozen)
Sea salt and freshly ground black pepper, to taste
Soak noodles in very hot water for 10 minutes (hot water from the tap is fine); drain and set aside.
Meanwhile, heat oil in a wok or large skillet on medium-high. Add onion, ginger, garlic, and scallops, and cook for 2 minutes, or until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallop mixture over noodles.
Makes 4 servings
Per serving: 422 calories; 5g total fat; 1g saturated fat; 75mg cholesterol; 477mg sodium; 51g total carbohydrates; 4g dietary fiber; 42g protein;
Allergy Warning: Contains shellfish and soy