Scallops Saute Recipe
Ingredients
| Vegetable cooking spray | ||
| 2 tablespoons reduced-calorie margarine | ||
| Sugar snap peas | 1 pound | |
| 2 1/2 cups diagonally sliced celery | ||
| Sea scallops | 1 pound | |
| 1/4 cup Chablis or other dry white wine | ||
| Lemon juice | 3 Tablespoon | |
| Dill weed | 1/2 Teaspoon, dried | |
| Ground pepper | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add peas and celery; saute 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet, using a slotted spoon; set aside.
Add scallops and next 4 ingredients to skillet; bring to a boil.
Cover, reduce heat, and simmer 5 to 6 minutes or until scallops are opaque.
Add vegetables, and cook just until thoroughly heated.
Sprinkle with chopped parsley, and serve with a slotted spoon.
Place over medium-high heat until margarine melts.
Add peas and celery; saute 3 to 4 minutes or until crisp-tender.
Remove vegetables from skillet, using a slotted spoon; set aside.
Add scallops and next 4 ingredients to skillet; bring to a boil.
Cover, reduce heat, and simmer 5 to 6 minutes or until scallops are opaque.
Add vegetables, and cook just until thoroughly heated.
Sprinkle with chopped parsley, and serve with a slotted spoon.
Chef
