Food Network Magazine - (06)June 2020

LOW-

CALORIE

DINNER

THAI SCALLOP SALAD
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1¼ pounds sea scallops (about 20), “foot” muscles removed
Juice of 1½ limes, plus wedges for serving
½ shallot, finely chopped
3 tablespoons sweet chili sauce
4 teaspoons fish sauce
5 tablespoons vegetable oil
½ head napa cabbage, shredded (about 7 cups)
2 Persian cucumbers, halved lengthwise
and thinly sliced crosswise
4 radishes, thinly sliced
1 Granny Smith apple, cut into matchsticks
2 cups fresh Thai or regular basil, roughly chopped
¼ cup unsalted dry-roasted peanuts, roughly chopped

1. Place the scallops on a large plate lined with a paper towel and
   pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and
   ¼ cup vegetable oil in a large bowl; whisk to combine. Add the
   cabbage, cucumbers, radishes, apple and basil to the dressing and
   toss well to coat.


2. Heat the remaining 1 tablespoon vegetable oil in a large
   nonstick skillet over high heat. Add the scallops in an even layer
   (do not crowd the pan). Cook, undisturbed, until a golden crust
   forms on the bottom of the scallops, about 3 minutes. Flip the
   scallops (they should release easily from the pan; if they stick,
   cook 1 more minute). Cook until lightly browned on the other side,
   about 2 minutes.


3. Divide the cabbage salad among plates and add the scallops.
   Top with the peanuts and serve with lime wedges.

Per serving: Calories 420; Fat 25 g (Saturated 3 g); Cholesterol 33 mg;
Sodium 1,097 mg; Carbohydrate 27 g; Fiber 5 g; Sugars 12 g; Protein 22 g

PORK AND NOODLE STIR-FRY

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt

1 8-ounce package dry thin Chinese noodles

1 tablespoon chili sesame oil, plus more for serving

4 teaspoons vegetable oil

1 pound ground pork

4 scallions, thinly sliced (white and green parts separated)

2 tablespoons grated fresh ginger

¼ cup low-sodium soy sauce

2 tablespoons mirin

1 tablespoon rice vinegar

2½ cups matchstick or shredded carrots (from a 10-ounce bag)

6 ounces snow peas, trimmed and halved on an angle

1. Bring a large pot of salted water to a boil. Add the noodles
   and cook as the label directs. Drain and rinse under cold water
   until cooled. Drain well and transfer to a large bowl. Toss with
   2 teaspoons each chili sesame oil and vegetable oil.


2. Combine the pork with the scallion whites, ginger, 1 tablespoon
   soy sauce and the remaining 1 teaspoon chili sesame oil in a
   medium bowl. Combine the remaining 3 tablespoons soy sauce,
   the mirin, rice vinegar and 1 tablespoon water in a small bowl.


3. Heat the remaining 2 teaspoons vegetable oil in a large nonstick
   or cast-iron skillet over high heat. Add the pork mixture and cook,
   breaking up the meat with a wooden spoon, until browned, about
   5 minutes; transfer to a large bowl, leaving any drippings in the
   skillet. Return the skillet to high heat and add the carrots and snow
   peas. Cook, stirring, until crisp-tender, about 3 minutes. Add the
   vegetables to the pork. Add the noodles to the skillet and cook,
   stirring, until warmed through, about 2 minutes. Add the soy sauce
   mixture and cook, stirring, until the noodles are coated.


4. Return the pork and vegetables to the skillet and toss to
   combine; season lightly with salt. Divide among bowls. Top with
   the scallion greens and serve with more chili sesame oil.
   Per serving:Calories 620; Fat 29 g (Saturated 8 g); Cholesterol 130 mg;
   Sodium 830 mg; Carbohydrate 56 g; Fiber 6 g; Sugars 8 g; Protein 31

JUNE 2020 ●FOOD NETWORK MAGAZINE 65