| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Shellfish, Low-cal |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea scallops |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Grated orange rind |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Garlic cloves, minced |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
1. Combine first 7 ingredients in a large bowl, stirring well to coat.
Chill 5 minutes.
2. Heat oil in a large nonstick skillet over medium-highheat. Add scallop
mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon
parsley.
You can serve these scallops over soba noodles.
CALORIES 184 (23% from fat); FAT 5.3g (sat 0.6g, mono 2.6g, poly 0.7g);
PROTEIN 28.7g; CARB 5.3g; FIBER 0g; CHOL 56mg; IRON 0.6mg; SODIUM 362mg;
CALC 45mg
Posted to MM-Recipes Digest V4 #305 by Julie Bertholf
<jewel1@ix.netcom.com> on Nov 24, 1997
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