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Bay Scallops with Lemon & Dill

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Submitted by pattamagda

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
unsalted
1 ½ 680.4
POUNDS G BAY SCALLOPS
158
CUP ML VERMOUTH
dry *
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML LEMON ZEST
finely grated
¼ 59
CUP ML DILL WEED
chopped fresh, or 1/2 ts dried *
¼ 1.3
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 194 12% 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?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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