Scallioned Scallops


  • 1/4 cup all-purpose flour

  • 1/2 tspn dried thyme

  • 1/2 tspn paprika

  • 1/4 teaspoon cayenne

  • 1 pound scallops, rinsed and patted dry

  • 2 tspns extra virgin olive oil

  • 1/4 cup finely chopped green onion

  • 1/4 cup dry white wine or nonfat, low-sodium chicken broth

  • 2 tablespoons lemon juice

  • 2 tablespoons diet margarine

  • 1/2 teaspoon salt

  • 2 tablespoons chopped fresh parsley leaves

  1. In a shallow pan, such as a pie pan, combine flour , thyme, paprika and cayenne; blend well. Add scallops and toss until completely coated. Shake off excess flour; set aside.

  2. Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add oil, tilt skillet to lightly coat bottom. Add scallops and cook 2 minutes; turn and cook 2 minutes; longer or until opaque in center. Remove scallops from skillet and place on serving platter. Sprinkle green onion over scallops.

  3. Return skillet to medium high heat; add wine and lemon juice. Bring to a boil and continue boiling 1 minute or until reduced slightly, scrapping bottom and sides. Remobe from heat. Stir in margarine and salt until melted. Pour over scallops and top with parsley.

Nutritional Facts

1/2 starch
3 meat
Calories 210
Carbs 10 g
Chlores 36 mg


1 reply

SkipT 2009-01-04 19:13:07 -0600 Report

Substituted almond flour for the flour and used real butter, otherwise a great recipe