Scallops are a low-fat source of high-quality protein, with about 1 gram of fat and 24 grams of protein per 5-ounce serving.
Oxmoor House JANUARY 2005
1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. Pat scallops dry with paper towels to remove excess moisture; lightly coat with flour. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place pan over medium-high heat until hot. Add half of scallops; cook 2 minutes on each side. Remove scallops from pan; set aside, and keep warm. Repeat procedure with remaining oil and scallops.
3. Return scallops to pan. Add broth mixture; bring to a boil. Cook 3 minutes or until sauce is slightly thickened. Sprinkle with parsley and green onions.
carbo rating: 7
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