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Scallops Saute

Chef.Foodie's picture
Ingredients
  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
  Dry white wine 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Dried dill weed 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

1. 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.
2. 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.
3. Add vegetables, and cook just until thoroughly heated. Sprinkle with chopped parsley, and serve with a slotted spoon.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Scallop
Interest: 
Healthy
Servings: 
2

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4.042855
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 78.8 mg26.3%

Sodium 615.5 mg25.6%

Total Carbohydrates 38 g12.6%

Dietary Fiber 9.4 g37.5%

Sugars 13.4 g

Protein 47 g93.1%

Vitamin A 92.6% Vitamin C 297.9%

Calcium 26.7% Iron 42.8%

*Based on a 2000 Calorie diet

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Scallops Saute Recipe