| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Grains |
|
Low-cal, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large sea scallops |
| 2 |
|
Pink grapefruit |
| 2 |
tb |
Snipped chives |
| 16 |
oz |
Kale or spinach – fresh |
| 2 |
ts |
Olive or hazelnut oil |
| 2 |
|
Garlic cloves — halved |
INSTRUCTIONS
1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl.
2. Working over bowl (to catch all the juices), peel and section the
grapefruit. Add the sections to the scallops, squeeze leftover membrane to
get all possible juice. Add chives and toss gently. Refrigerate for one
hour. 3. Wash and trim the kale or spinach, break into small pieces. Drain
in colander, but don't shake off excess water. Set aside. 4. Place scallop
mixture in a shallow pan. Broil, close to the heat, for 3 minutes, turn
pieces, broil additional 2 minutes. 5. Heat oil in large no-stick frying
pan over medium heat. Add the garlic and cook until golden, about 2
minutes. Remove garlic. Add kale or spinach to pan and cook, stirring,
about 4 to 6 minutes. 6. Divide greens among dinner plates and top with
scallops and fruit. Per serving: 216 calories, 4 g fat (16%), 23.6 g
protein, 233 mg sodium, : 37 mg cholesterol. From Prevention Magazine,
August 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE
CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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