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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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