Serves: 6
Total Calories: 482

1/2 cup fine dried bread crumbs
1/4 teaspoon paprika
dash salt and pepper
1 1/2 pounds scallops
1/4 cup olive oil
1 tablespoon low-calorie margarine
2 cups cooked rice, hot
1/4 cup dry white wine

1. Combine the bread crumbs, paprika, salt, and pepper in a small bowl. Roll the scallops thoroughly in the bread crumb mixture.

2. In a large skillet, heat the olive oil and margarine and sauté the scallops quickly for about 2 to 3 minutes until lightly browned.

3. Spread the hot cooked rice on a serving platter and gently place the cooked scallops on top of the rice. Add the white wine to the remaining olive oil-margarine mixture in the pan. Bring to a slow boil. Remove from heat and pour over the rice and scallops to serve.

EXCHANGES
1 1/2 Starch
2 Medium-Fat Meat

NUTRITION FACTS
Calories 280
Calories from Fat 104
Total Fat 12 grams
Saturated Fat 2 grams
Cholesterol 39 milligrams
Sodium 312 milligrams
Total Carbohydrate 22 grams
Dietary Fiber 1 gram
Sugars 1 gram
Protein 20 grams

Nutritional Facts:

Serves: 6
Total Calories: 482
Calories from Fat: 110

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