Pan - Seared Sea Scallops and Green Beans Amandine

  • Currently 4/5
These larger, sweet scallops just melt in your mouth, and they are so easy to prepare...
1/4 cup Kraft Light House Italian reduced fat dressing, divided
1/2 lb sea scallops (about 6 large)
1/2 lb fresh or frozen green beans
1 Tbsp lemon juice
1/4 tsp dill weed
2 Tbsp Planters sliced almonds, toasted
1. Pour 2 Tbsp of dressing over scallops in large resealable plastic bag.  Seal bag; turn over to evenly coat scallops with the dressing.  Refrigerate 30 minutes to marinate.
2. Cook beans in remaining 2 Tbsp dressing in large skillet on medium-high heat 5 minutes or until crisp-tender, stirring occasionally.  Add lemon juice and dill; toss to coat.  Cook 1 minute stirring frequently.  Sprinkle with almonds.  Remove from heat; cover to keep warm.
3. Remove scallops from marinade; discard marinade.  Preheat large nonstick skillet on medium heat.  Add scallops; cook 4 minutes on each side or until opaque and lightly browned.  Serve with green beans and rice.

Serves:  2

Prepare as directed, substituting 2 skinless salmon fillets (4 oz each) or 1/2 lb cleaned raw large shrimp (21-30 count) for the scallops.

230 cals, 7g total fat, 1g sat fat, 12g carbs, 5g sugar, 30g protein.
Meal   DinnerDish   Main Dish
Cooking Method   SauteedPrep Time   45 minutes
Cooking Time   less than 15 minutes 
Features   Low-Calorie

Carolyn Beck

Member since Jun 2008

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