2 Serves
42 Mins
In a small bowl, whisk together the teriyaki sauce ingredients and refrigerate for at least 30 minutes to allow the flavors to meld.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
106 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
723 mg / 1,250 mgPotassium
1046 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the sesame oil in a large frying pan over medium-high heat.
Add the mixed vegetables to the pan and sauté for 5 minutes until they begin to soften.
Stir in the prepared teriyaki sauce and bring the mixture to a gentle simmer.
Add the sea scallops to the pan and cook for 5 minutes, stirring occasionally, until the scallops are opaque and cooked through.
In a small cup, dissolve the cornstarch in cold water, then stir this mixture into the pan and simmer for one minute until the sauce thickens and coats the scallops and vegetables.
45
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