Lemon-Sauced Scallops

Yield: 4 servings (serving size: about 5 ounces scallops and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.5g
  • Carbohydrate: 24.7g
  • Fiber: 1g
  • Cholesterol: 57mg
  • Iron: 0.0mg
  • Sodium: 454mg
  • Calcium: 0.0mg

Ingredients

  • 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
  • Cooking spray
  • 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

Preparation

  1. Combine flour and pepper in a shallow dish. Dip scallops in flour mixture; dip in egg white, and dip in flour mixture again.
  2. 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.
  3. To serve, arrange scallops on a serving platter; top with sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Sauced Scallops Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy