|Sea scallops||1 Pound|
|Snow pea||1⁄2 Pound|
|Chablis/Dry white wine||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried dill weed/2 teaspoons chopped fresh dill||3⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Chopped parsley||1 Tablespoon|
Rinse scollops in cold water; drain and set scallops aside.
Coat a large skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts.
Add snow peas and celery; saute 1 minute or until crisp-tender.
Remove vegetables from skillet, using a slotted spoon, set aside.
Add scallops, wine, lemon juice, dillweed, and pepper to skillet.
Bring mixture to a boil.
Cover, reduce heat, and simmer 5 to 6 minutes or until scallops are done.
Add reserved vegetables, and cook just until thoroughly heated.
Sprinkle with chopped fresh parsley, and serve with a slotted spoon.
Serving size: Complete recipe
Calories 654 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 149.7 mg49.9%
Sodium 826.7 mg34.4%
Total Carbohydrates 37 g12.5%
Dietary Fiber 8.6 g34.5%
Sugars 11.7 g
Protein 85 g169%
Vitamin A 101.6% Vitamin C 313.5%
Calcium 33.7% Iron 52.5%
*Based on a 2000 Calorie diet