Scallops In Lemon Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Diabetic, Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Scallops, fresh or thawed |
| 2 | T | Butter or margerine |
| pn | Basil | |
| pn | Crushed rosemary | |
| 1/4 | t | Salt |
| 2 | T | Lemon juice |
| Paprika | ||
| serving = 1-1/2 fat exchange |
INSTRUCTIONS
On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy. : 3 fat-meat exchange : 235 calories : 0 g carbohydrate : 21 g protein : 16.5 g fat Posted to MM-Recipes Digest V3 #275 Date: Sun, 6 Oct 1996 21:41:24 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 85.1mg
Sodium: 869mg
Potassium: 242.1mg
Carbohydrates: 30.9g
Fiber: <1g
Sugar: <1g
Protein: 12.5g