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Lemon-Dill Scallops and Snow Peas

Lemon-Dill Scallops and Snow Peas

If fresh snow peas aren't available, use frozen sugar snap peas instead.

Oxmoor House JANUARY 2005

  • Yield: 2 servings (serving size: 6 ounces scallops and 3 ounces peas)


  • Cooking spray
  • 2 teaspoons reduced-calorie margarine
  • 3/4 pound bay scallops
  • 6 ounces fresh snow pea pods, trimmed at stem end
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried dill or 3/4 teaspoon chopped fresh dill


1. Lightly coat a nonstick skillet with cooking spray; add margarine, and place over high heat until margarine melts. Add scallops; cook 2 minutes, stirring often. Add snow peas and remaining ingredients; cook 2 minutes, stirring often.

carbo rating: 8

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 0.0%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.3g
  • Carbohydrate: 10.4g
  • Fiber: 2.4g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 616mg
  • Calcium: 80mg

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Lemon-Dill Scallops and Snow Peas recipe