"Scallops" Sauté
Succulent sea scallops paired with crisp sugar snap peas and celery, sautéed in white wine and lemon, offering a light, flavorful dish perfect for seafood lovers and quick meals.
Ingredients
Instructions
- Coat a large nonstick skillet with vegetable cooking spray and place over medium heat until hot.
- Add 2 tablespoons of lo-cal margarine and let it melt.
- Add sugar snap peas and sliced celery; sauté for 3 to 4 minutes until crisp-tender.
- Remove vegetables from the skillet using a slotted spoon and set aside.
- Add scallops, white wine, lemon juice, dried dill weed, and ground pepper to the skillet.
- Bring the mixture to a boil, then cover, reduce heat, and simmer for 5 to 6 minutes until scallops are opaque.
- Return vegetables to the skillet and cook until heated through.
- Sprinkle with chopped parsley before serving.
Nutrition & Diet Analysis (per serving)
268
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).