2 teaspoons canola oil

1 pound sea scallops, muscle removed

1 T minced peeled fresh ginger

2 cloves garlic, minced

2 cups bean sprouts

1 cup fresh snow peas, trimmed and sliced diagonally in half

1 cup thinly sliced red bell pepper

1/2 cup shredded carrots

2 T light coconut milk

1 T packed light brown sugar

1 T reduced-sodium soy sauce

Heat a large nonstick skillet over medium high heat. Swirl in 1 teaspoon of the oil, then add the scallops. Cook, turning once, until golden brown on the outside and just opaque in the center, about 1 minute on each side. Transfer the scallops to a plate, cover, and keep warm.

Return the skillet to the heat. Swirl in the remaining 1 teaspoon of oil, then add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the bean sprouts, snow peas, bell pepper, and carrots; cook until the vegetables are tender-crisp, 2-3 minutes. Stir in the coconut milk, sugar, and soy sauce; cook until the sugar dissolves, 30 seconds. Return the scallops to the pan and toss to combine. Serve at once.

Serves 4.

WW Points: 3 pt.

The WW Cookbook Take-Out Tonight