Scallops Saute
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sea scallops
fresh |
|
| 1 | tablespoon |
margarine
|
|
| ½ | pound |
snow pea pods
fresh |
|
| 2 | each |
celery stalks
diagonally sliced |
|
| 2 | tablespoons |
white wine
or dry white wine, chablis |
|
| 1 | tablespoon |
lemon juice
plus 1 1/2 teaspoons |
|
| ¾ | teaspoon |
dill weed
dried |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | teaspoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sea scallops
fresh |
|
| 15 | ml |
margarine
|
|
| 226.8 | g |
snow pea pods
fresh |
|
| 2 | each |
celery stalks
diagonally sliced |
|
| 3E+1 | ml |
white wine
or dry white wine, chablis |
|
| 15 | ml |
lemon juice
plus 1 1/2 teaspoons |
|
| 3.8 | ml |
dill weed
dried |
|
| 1.3 | ml |
black pepper
ground |
|
| 5 | ml |
parsley leaves
fresh, chopped |
|
Directions
Rinse scallops in cold water; drain and set aside.
Coat a large skillet with cooking spray; add margarine and place over medium-high heat until margarine melts.
Add snow peas and celery; sauté 1 minute or until crisp tender.
Remove vegetables from skillet, using a slotted spoon; set aside.
Add scallops, wine, lemon juice, dillweed and pepper to skillet.
Bring mixture to a boil.
Cover; reduce heat and simmer 5 to 6 min. or until scallops are done.
Add reserved vegetables and cook just until thoroughly heated.
Sprinkle with chopped fresh parsley and serve with slotted spoon.
Serve with angel hair pasta with pimiento, spinach-radicchio salad, and bread sticks.
