4 servings (serving size: about 5 ounces scallops and 1 tablespoon sauce)
3/4 cup all-purpose flour
1/4 teaspoon ground white pepper
1 1/2 pounds fresh bay scallops
3 large egg whites, lightly beaten
1 tablespoon plus 1 teaspoon reduced-calorie margarine, divided
2/3 cup dry white wine or low-sodium chicken broth
1/2 cup sliced green onions
1/4 cup lemon juice
1/8 teaspoon salt
How to Make It
Combine flour and pepper in a shallow dish. Dip scallops in flour mixture; dip in egg white, and dip in flour mixture again.
Coat a nonstick skillet with cooking spray; add 2 teaspoons margarine. Place over medium-high heat until margarine melts. Add half of scallops; cook 6 minutes or until scallops are lightly browned, turning to brown all sides. Remove scallops from pan; set aside, and keep warm. Repeat with remaining margarine and scallops. Add wine and remaining 3 ingredients to pan; cook 3 minutes or until mixture reduces to 1/3 cup.
To serve, arrange scallops on a serving platter; top with sauce.
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