main meals

Ingredients

	3 tsp canola oil, divided
	1 1/2 pound(s) scallops, about 20 sea scallops (pat dry with a paper towel)
	1 medium onion(s), cut in half and then thinly sliced
	1/2 pound(s) shiitake mushroom(s), stems discarded, caps sliced
	1 Tbsp ginger root, freshly grated
	2 tsp minced garlic
	1 1/4 cup(s) shredded carrots, divided
	1 cup(s) mung bean sprouts
	2 Tbsp low-sodium soy sauce
	2 Tbsp fresh lemon juice
	1 medium scallion(s), sliced

Instructions

• Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.
  
  
• Heat remaining teaspoon of oil in same skillet. Add onion and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onion are almost tender, about 2 minutes.
  
  
• Stir in ginger and garlic; stir-fry until fragrant, about 30 seconds. Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
  
  
• To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining carrots and scallion.