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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.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 927 Calories from Fat 260

% Daily Value*

Total Fat 29 g44.8%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 1323.2 mg55.1%

Total Carbohydrates 68 g22.6%

Dietary Fiber 18.8 g75.1%

Sugars 25.7 g

Protein 93 g185.9%

Vitamin A 205.3% Vitamin C 595.9%

Calcium 53.6% Iron 85.6%

*Based on a 2000 Calorie diet

Scallops Saute Recipe