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Bay Scallops with Lemon and Dill

 

99

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 tablespoons margarine
unsalted
1 ½ pounds bay scallops
cup vermouth
dry
*
1 tablespoon lemon juice
½ teaspoon lemon zest
finely grated
¼ cup dill weed
chopped fresh, or 1/2 ts dried
*
¼ teaspoon black pepper
freshly ground
*

Directions

Coat heavy large skillet generously with nonstick Vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 min.

Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 min.

Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce.

Mix in dill and pepper. Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 19412% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 492mg 20%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 79g
Vitamin A 8% Vitamin C 3%
Calcium 20% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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