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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 4 servings |
||
| Calories 177 | ||
| Calories from Fat 40 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 376mg | 15% | |
| Potassium 509mg | 14% | |
| Total Carbohydrate 8.6g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.4g | ||
| Protein 24.6g | 49% | |
Ww Garlicky Lemon Scallops 4-Points
By: TeresaS
Dec 20, 2007
From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with Ww Linguine With Herbed Butter 5-Points.
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 1 1/4 lbs sea scallops, dried with paper towels
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4-6 garlic cloves, minced
- 1 scallion, finely chopped
- 1 pinch ground sage
- 1 lemon, juice of
- 2 tablespoons parsley, chopped
Directions
1
In a large nonstick skillet, heat the oil.2
In a medium bowl, toss the scallops with the flour and salt.3
Transfer the scallops to the skillet; add the garlic, scallions, and sage.4
Saute' until the scallops are just opaque, 3-4 minutes.5
Stir in the lemon juice and parsley; remove from the heat and serve at once.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ChicagoRN
On Nov 22, 2008
VERY, very good and so low in fat! How do you beat that? I followed this recipe to the letter (doubling the garlic) and realized I didn't have sage. Other than that, followed to the letter and served this with a side of white buttered rice and a seafood chowder. Great, easy, fast meal! Will definitely make again!
From: Debbie R.
On Oct 12, 2008
This is so good! I had to use bay scallops because my husband can't read the word "sea", and I had forgotten to look. Anyway, it still turned out delicious. What I liked the most about this recipe, and the reason why it got the full five stars, is that the flour, oil and lemon juice actually formed a gravy'-like sauce that was so good. I also think this would be very good wih dry sherry or white wine instead of the lemon juice or as part of the liquid. Fast, easy and delicious!
From: Chef #886791
On Jul 9, 2008
I have never cooked scallops before and liked the ingredients so tried it. I used butter instead of olive oil and it was delicious. My son has been wanting me to try/cook scallops. I'm glad I found your receipe first. The searing is the key it seeems. Thanks!
From: Kim127
On Apr 1, 2008
Oh, these were so tasty! We loved them! The lemon and garlic almost formed a carmelized glaze to coat the scallops. I thought I had parsley, but didn't so I had to leave that out, but otherwise, I followed the recipe. This was so simple to make with a great punch of flavor! Made for the PRMR tag game.
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