Healthy Serving:
Scallops Provencal
Ingredients:
- 1 lb. scallops
- 1 clove garlic, minced
- 2 scallions cut into thin slices
- 1 tsp. lemon juice
- 1 large fresh tomato
seeded, peeled and chopped
- 2 tbsp. fresh parsley, chopped
- 1/8 tsp. pepper
In a large skillet over medium heat, cook
scallops in Pam or a small amount of chicken broth, until opaque. Remove
scallops with a slotted spoon to platter and keep warm. Saut garlic in
vegetable spray and cook one minute in same skillet. To the skillet add
scallions, lemon juice, tomatoes, parsley and ground pepper. Cool until
tomatoes render their juices but retain their shape, 3-5 minutes. Return
scallops to skillet. Cook to heat through. Yields 4 servings.
Per serving:
- Calories: 92
- Sodium: 85 mg.
- Fat: 1 g
- Calories from fat: 10%
- Cholesterol: 155 mg.
From Rhode Island Hospital's "Healthy Cooker"
More recipes |
Tasty articles and tips
Back |
