scallops with vegetables

February 8th, 2010

You may not accept that you can lose weight while on a diet which includes scallops with vegetables but it is possible. It is fundamental to not eat scallops with vegetables or other high calorie seafood every day but in moderation.

As an example, I allow myself high calorie food one day per week. I eat a calorie controlled diet for 6 days of the week, say 1200 to 1800 calories each day, and then on the last day, I eat whatever I like - within reason of course.

I have been eating this way for the last 2 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise plan or taken any pills or diet aids. I have just been careful of what I eat 6 days per week and then eat whatever I want one day a week.

I also feel it is helpful if you have some support when on a weight loss program and for that I joined the Biggest Loser club. They have numerous tools to show you how to monitor your progress and achieve your goals.

Join the Biggest Loser

Scallops with Vegetables (China)

1 ounce dried mushrooms
Boiling water
1 pound fresh or thawed frozen sea scallops
2 medium yellow onions
3 stalks celery
8 ounces fresh green beans
6 scallions
2 tablespoons vegetable oil
2 teaspoons grated pared fresh ginger root
1 clove garlic, crushed
4 teaspoons cornstarch
1 cup water
2 1/2 tablespoons dry sherry
4 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can baby corn ears, drained

Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes; drain. Squeeze out excess water. Cut into thin slices. Rinse scallops and drain. Trim, if necessary, and cut into quarters. Peel onions, cut into wedges and separate layers. Cut celery into 1/2-inch diagonal slices. Wash and trim green beans. Cut beans into 1/-inch diagonal slices. Cut scallions into thin diagonal slices.

Heat oil in wok over high heat. Add onions, celery, beans, ginger and garlic to oil; stir fry 3 minutes. Measure cornstarch into small bowl. Blend in a few tablespoons of the water and mix until smooth. Stir in the remaining water, the sherry, soy sauce and bouillon. Add to vegetable mixture. Cook and stir until mixture boils. Add scallops, mushrooms, scallions and corn. Cook and stir until scallops are tender, about 4 minutes.

Makes 4 to 6 servings.

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