Pan - Seared Sea Scallops and Green Beans Amandine

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These larger, sweet scallops just melt in your mouth, and they are so easy to prepare...
Ingredients
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
 
Directions
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.

 
Notes:
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.
Categories:
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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