Lemon-Sauced Scallops Recipe

Name: Lemon-Sauced Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/4 teaspoon ground white pepper; 1 1/2 pounds fresh bay scallops; 3 large egg whites, lightly beaten; Cooking spray; 1 tablespoon plus 1 teaspoon reduced-calorie margarine, divided; 2/3 cup dry white wine or low-sodium chicken broth; 1/2 cup sliced green onions; 1/4 cup lemon juice; 1/8 teaspoon salt

Servings: persons

3/4 cup all-purpose flour
1/4 teaspoon ground white pepper
1 1/2 pounds fresh bay scallops
3 large egg whites, lightly beaten
Cooking spray
1 tablespoon plus 1 teaspoon reduced-calorie margarine, divided
2/3 cup dry white wine or low-sodium chicken broth
1/2 cup sliced green onions
1/4 cup lemon juice
1/8 teaspoon salt

1
Combine flour and pepper in a shallow dish. Dip scallops in flour mixture; dip in egg white, and dip in flour mixture again.
2
Coat a nonstick skillet with cooking spray; add 2 teaspoons margarine. Place over medium-high heat until margarine melts. Add half of scallops; cook 6 minutes or until scallops are lightly browned, turning to brown all sides. Remove scallops from pan; set aside, and keep warm. Repeat with remaining margarine and scallops. Add wine and remaining 3 ingredients to pan; cook 3 minutes or until mixture reduces to 1/3 cup.
3
To serve, arrange scallops on a serving platter; top with sauce.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 teaspoon ground white pepper, 1 1/2 pounds fresh bay scallops, 3 large egg whites, lightly beaten, and more.

Yes, Lemon-Sauced Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Sauced Scallops

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