Diabetic scallops in lemon butter

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

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