Hoisin-glazed scallops

Just because you’re on the Weight Watchers Flex Point food plan doesn’t mean that all you get to eat are boring salads and bland steamed veggies.

This asian-flavored recipe from In One Pot (only available at Weight Watchers meeting rooms) is just as good as anything you’d get at your local Asian takeout. Plus it’s quick and easy to make as long as you have the ingredients on hand. (Yes, we did have a 2-lb. bag of frozen scallops and a bag of stir fry vegetables from Costco in the freezer, and a couple of jars of hoisin sauce in the cupboard.)

Tip: Try doubling Weight Watchers recipes. This way your non-dieting family members can eat to their heart’s content, and you’ll have leftovers. Premeasure leftovers, put into individual containers, and label them with the points value. That way you’ll have your portion – and points – all measured out and you won’t be tempted to overeat.

Hoisin-Glazed Scallops
As shown in the picture above as based on a recipe from the Weight Watchers In One Pot cookbook

Makes 8 servings

Ingredients:

2/3 c. bottled hoisin sauce
4 tsp. honey
6 Tbsp. water
2 Tbsp. peanut or canola oil
2 lbs. sea scallops (defrost if frozen)
4 tsp. grated peeled fresh ginger
4 garlic cloves, minced
2 (12-oz.) bag fresh or frozen vegetables for stir-fry (broccoli, snow peas, baby carrots, mushrooms, baby corn, water chestnuts, onions, etc.) (Tip: you can always use more to boost the veggie content.)
4 c. hot cooked rice

Directions:

Combine the hoisin sauce, honey and water in a small bowl and set aside.
Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the scallops and stir-fry until just opaque in the center (about 5 minutes). Transfer the scallops to a plate and set aside.
Heat the remaining 4 teaspoons of oil in the same skillet over medium-high heat. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the vegetables and stir-fry until the vegetables are crisp and tender (about 2-3 minutes for fresh vegetables, much longer until frozen vegetables are heated through).
Add the hoisin sauce mixture and cook, stirring constantly for about 1 minute.
Add the scallops and cook, stirring constantly until heated through, for about 1 minute.
Serve with the rice.

Per Serving (1 cup scallop and vegetable mixture and 1/2 cup of rice):

323 calories, 6 g fat, 1 g saturated fat, 23 mg cholesterol, 226 mg sodium, 46 g carbohydrates, 6 g fiber, 23 g protein, 159 mg calcium

POINTS: 6