Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 2003

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
17 mins
total:
32 mins
Yield:
4 servings,(serving size: 5 ounces scallops and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl; stir well, and set aside.

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  • Pat scallops dry with paper towels to remove excess moisture; lightly coat scallops 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.

  • Return scallops to pan, and add broth mixture; bring to a boil. Cook 3 minutes or until sauce is slightly thickened. Sprinkle with parsley and green onions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

171 calories; fat 3.4g; saturated fat 0.4g; protein 24.7g; carbohydrates 7.9g; cholesterol 47mg; iron 0.8mg; sodium 639mg; calories from fat 19%; fiber 0.4g; calcium 50mg.
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