Scallop, Shrimp and Vegetable Stir Fry (a.k.a. Our dinner for tonight!)

Here's how I made it:
2 tsp. olive oil
1/2 lb Raw Shrimp
1/2 lb Raw Sea Scallops
1 tsp Asian (Dark) Sesame Oil (Oriental section at Kroger)
1 bag of frozen stir-fry veggies (I like the kind with snow peas!)
1 Tbsp minced, peeled fresh ginger
2 garlic cloves, minced
1 1/2 Tbsp reduced sodium soy sauce

1. Heat a large nonstick skillet or wok over medium heat until a drop of water sizzles on it. Add the canola oil and swirl it to coat the pan. Add the scallops and shrimp and stir-fry just until opaque in the center, about 3 minutes on each side. Transfer to a plate.

2. Heat the sesame oil in the skillet. Add the vegetables and stir-fry until tender, about 1 minute. Add the ginger and garlic; stir fry just until fragrant, about one minute. Stir in the scallops, shrimp and soy sauce; cook uncovered, stirring frequently, until heated through, about 30 seconds. Serve immediately.

I served it with a side of edamame.(soy beans with a light coating of salt, you buy them frozen and then thaw them out to eat them- don't eat the shells, just the little beans inside!)

This recipe is out of the Weight Watchers "Shortcuts" cookbook. The nutrition facts are Per serving (about 1 cup): 164 Cal, 5g fat, 1g sat. fat, 0g Trans fat, 45mg Chol, 432 mg Sod, 8g carb, 2g fiber, 22g prot, 126mg calc. Points Value: 3

I loved cooking this dish! It was so much fun to peel and crate the ginger root, I have never bought ginger root or sesame oil before, they smelled so good! I think I will buy more seafood from now on, it's not as expensive as I thought. Watch out sea creatures!