3 teaspoons canola oil 1 1/2 pound scallops, patted dry with a paper towel 1 medium onion, cut in half and then thinly sliced 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1 tablespoon freshly grated ginger root 2 teaspoons minced garlic 1 cup shredded carrots 1 cup mung bean sprouts 2 tablespoons low sodium soy sauce 2 tablespoons fresh lemon juice 1 medium scallion, sliced for garnish 1/4 cup shredded carrots, for garnish
Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.
Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.
Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
To serve, spoon 1/2 cup of vegetable mixture onto each serving plate. Top each with 5 scallops. Garnish with remaining scallion and carrot.