"Scallops" Sauté Recipe

Name: "Scallops" Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; 2 Tbsp. lo-cal margarine; 1 lb. fresh sugar snap peas; 2 1/2 c. diagonally sliced celery; 1 lb. fresh sea scallops; 1/4 c. Chablis or dry white wine; 3 Tbsp. lemon juice; 1/2 tsp. dried whole dill weed; 1/2 tsp. freshly ground pepper; 2 Tbsp. chopped fresh parsley

Servings: persons

vegetable cooking spray
2 Tbsp. lo-cal margarine
1 lb. fresh sugar snap peas
2 1/2 c. diagonally sliced celery
1 lb. fresh sea scallops
1/4 c. Chablis or dry white wine
3 Tbsp. lemon juice
1/2 tsp. dried whole dill weed
1/2 tsp. freshly ground pepper
2 Tbsp. chopped fresh parsley

1
Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until margarine melts.
2
Add peas and celery; saut 3 to 4 minutes or until crisp-tender.
3
Remove vegetables from skillet using a slotted spoon; set aside. Add scallops and next 4 ingredients to skillet.
4
Bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until scallops are opaque.
5
Add vegetables and cook until heated.
6
Sprinkle with chopped parsley.

469

kcal

Calories

120

Carbs

Protein

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: vegetable cooking spray, 2 Tbsp. lo-cal margarine, 1 lb. fresh sugar snap peas, 2 1/2 c. diagonally sliced celery, and more.

Yes, "Scallops" Sauté 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.

"Scallops" Sauté

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