Scallop, Onion, And Mushroom Saute
|Low calorie margarine||2 Teaspoon (1 Tub)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bay scallops||10 Ounce|
|Fresh lemon juice||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Lemon pepper||1⁄2 Teaspoon|
|Cooked long grain white rice||1 Cup (16 tbs)|
1. In large nonstick skillet, melt margarine; add mushrooms, onion, and garlic. Cook over medium-high heat, stirring occasionally, until onion is translucent, about 3 minutes.
2. Stir in remaining ingredients except rice and parsley and cook, stirring occasionally, until scallops are opaque, about 3 to 4 minutes.
3. Spoon rice onto heated platter; top with scallop mixture. Garnish with parsley, if desired.