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;