|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.
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