Mexican style scallops^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops, cut in ahlf |
| 1½ | tablespoon | Fresh lime juice Dash pepper |
| 1 | carton | (2oz) pimentos, rinsed |
| 2 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Dried leaf thyme |
| 1 | Tomato, finely chopped | |
| ½ | cup | White wine |
| 1 | teaspoon | Chopped basil |
| 4 | Green onions with tops, cut in 1\" pieces | |
| 8 | ounces | Mushrooms, quartered |
| 1 | teaspoon | Chopped green chilie |
Directions
Combine scallops, lime juice and pepper. Cover and refrigerate until needed. Combine remaining ingredients in a bowl; let stand 15 minutes.
Spray a heavy skillet with Pam. Add vegetable mixture and saute 10 minutes. Add scallops and cook, stirring frequently, until scallops are opague, 3-5 minutes. Serve over rice. Makes 4 servings.
Per serving without rice: Calories: 135 Protein: 17g Carbohydrates: 15g Fat: trace Sodium: 155mg Cholesterol: 30mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95