Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe came from eDiets. I like to use the big sea scallops when making this. It is low fat and tastes great. Sometimes I use some fresh zucchini in this also. Serve this over brown or white rice.

Directions

  1. Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside.
  2. Wipe mushrooms with damp towel and slice.
  3. Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables.
  4. Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes.
  5. Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes.
  6. Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.