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Scallop and Veggie Stir-Fry What could be simpler? Prep the ingredients for this fast and colorful stir-fry in just a few minutes, and then toss everything in the pan at once. If you're in the mood, try shrimp instead of scallops -- or better yet, try both. Credit: Jyl Steinback Servings: 4 Ingredients: Nonfat cooking spray 1/4 cup water 2 cups sliced carrots 1 (8-ounce) can sliced water chestnuts 2 cups cherry tomatoes 2 cups broccoli florets 2 cups cauliflower florets 2 medium baking potatoes, cooked and cubed 2 cups mushrooms 3 cups shredded cabbage 8 ounces fat-free scallops 1 cup low-sodium teriyaki sauce Directions: Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water, and heat over medium-high heat. Add all of the ingredients except the teriyaki sauce to the wok and cook, stirring frequently, until the vegetables are tender and the scallops are cooked through. Pour in the teriyaki sauce and cook until heated through.