Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Scallops, fresh or thawed |
2 tablespoons | Butter or margerine |
\N pinch | Basil |
\N pinch | Crushed rosemary |
¼ teaspoon | Salt |
2 tablespoons | Lemon juice |
\N \N | Paprika |
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.
1 serving = 1-½ fat exchange
: 3 fat-meat exchange
: 235 calories
: 0 g carbohydrate
: 21 g protein
: 16½ g fat
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95