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Pan-Fried Scallops |
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Serves: 6 Print this RecipeServing size: 3-4 oz with 1/3 cup rice Some people think scallops taste best when they are lightly pan-fried, which seals in all the natural juices. 1/2 cup fine dried bread crumbs 1/4 teaspoon paprika 1/2 teaspoon (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 saute 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 oilnmargarine mixture in the pan. Bring to a slow boil. Remove from heat and pour over the rice and scallops to serve. EXCHANGES Starch 1-1/2 Medium-Fat Meat 2 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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