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Scallops Saute

Heart.Foods's picture
  Vegetable cooking spray 1 Tablespoon
  Reduced calorie margarine 2 Tablespoon
  Sugar snap peas 1 Pound
  Diagonally sliced celery 2 1⁄2 Cup (40 tbs)
  Fresh sea scallops 1 Pound
  Chablis/Other dry white wine 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Dried whole dill weed 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chopped fresh parsley 2 Tablespoon

Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add peas and celery; saute 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet, using 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 just until thoroughly heated.
Sprinkle with chopped parsley, and serve with a slotted spoon.

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