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Lemon-Sauced Scallops

Lemon-Sauced Scallops

Oxmoor House MARCH 2006

  • Yield: 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
  • 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


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.

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

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Lemon-Sauced Scallops recipe