| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Sea Scallops |
| 1 |
tb |
Margarine |
| 1/2 |
lb |
Fresh Snow Peas |
| 2 |
|
Stalks Celery, Diagonally |
|
|
Sliced |
| 2 |
tb |
Chablis OR Dry White Wine |
| 1 |
tb |
+ 1 1/2 t. Lemon Juice |
| 3/4 |
ts |
Dried Dillweed |
| 1/4 |
ts |
Freshly Ground Pepper |
| 1 |
ts |
Chopped Fresh Parlsey |
INSTRUCTIONS
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove
Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops,
Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil.
Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add
Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With
Chopped Fresh Parsley & Serve With Slotted Spoon.
Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
Sticks. Fat 3.3 Chol. 40.
A Message from our Provider:
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