Scallops Sauté
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Nutrition Per Serving
Calories: 191
Carbohydrates: 14.9g
Protein: 22.6g
Fat: 4.9g
Cholesterol: 37mg
Sodium: 306mg
Exchanges
Vegetable: 3
Meat: 2
- 2 Tbls
- reduced calorie margarine
- 1 lb
- fresh sugar snap peas
- 2 1/2 cups
- celery, diagonally sliced
- 1 lb
- fresh scallops
- 1/4 cup
- dry white wine
- 3 Tbls
- lemon juice
- 1/2 tsp
- dried dill weed
- 1/2 tsp
- freshly ground pepper
- 2 Tbls
- fresh parsley, chopped
- vegetable cooking spray
- Coat a large, nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add peas and celery; sauté 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet with a slotted spoon; set aside.
- Add scallops and next 4 ingredients to skillet; bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until scallops are opaque.
- Add vegetables and cook until thoroughly heated. Sprinkle with chopped parsley and serve with a slotted spoon.
Makes 4 servings. Per Serving: 3 Vegetables, 2 Meats, 1 Free.
