SCALLOP STIR-FRY

1/4 cup vermouth, mirin or white wine

2 tablespoons each: low-sodium soy sauce, hoisin sauce

2 tablespoons vegetable oil

1 (16-ounce) package frozen sea scallops, thawed, patted dry

1/2 teaspoon salt

Freshly ground pepper

1 each, thinly sliced: large onion, large jalapeño, large bell pepper

1 cup sliced mushrooms

1 (8-ounce) can sliced water chestnuts, drained

1/2 cup uncooked instant or microwaveable rice, prepared according to package directions

1/4 cup each, optional: chopped peanuts, chopped cilantro

Combine the vermouth, soy sauce and hoisin sauce in a small bowl; set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat; season scallops with salt and pepper to taste. Add scallops to pan in a single layer; cook, turning halfway through, until cooked through, about 5 minutes. Remove scallops from pan.

Add remaining tablespoon of oil to pan; add the onion and jalapeño. Stir-fry until onion softens, about 3 minutes. Add the bell pepper, mushrooms and half of the soy-hoisin sauce; stir-fry until pepper softens, about 3 minutes.

Stir in the reserved scallops, water chestnuts and remaining sauce. Stir-fry until ingredients have warmed through, about 1 minute. Divide rice among four plates; top with scallop mixture. Pass the peanuts and cilantro at the table.

Serves 4.

Nutrition information: Per serving: 288 calories, 27 percent of calories from fat, 8.6 grams fat, 0.7 g saturated fat, 38 milligrams cholesterol, 30 g carbohydrates, 23 g protein, 807 mg sodium, 3.3 g fiber.