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Medifast recipe for Yummy scallops?

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I really wanted seafood fettuccini alfredo but I tried a more friendly option. If it doesn't fit with our L&G requirements please feel free to let me know.

6oz thawed large bay sea scallops (costco).

1oz Laughing cow lite cheese.

1 1/2 cups asparagus tips, steamed (Trader joes).

Teaspoon minced garlic.

Chili or red pepper to taste.

Fresh ground black pepper.

A dash of parm cheese.

5 squirts I cant belive it's not butter spray.

I cooked the scallops in pam spray and minced garlic in a skillet. While they were still warm I added them to the lauging cow cheese and the steamed asparagus. I tossed everything in a large bowl until the cheese melted and then added the spices and butter spray. After everything was well mixed I gave it a taste, knowing that there was a good chance I was throwing it all away....I loved it! It may be my fav L&G! Hopefully I not just some weirdo and you guys enjoy it too...

Comments (7)

Sounds good to me. I love scallops but haven't done anything but saute them. I will try this. Thanks...

Comment #1

Yes, this sounds amazing. I also love scallops. Can't wait to try this! Thanks!.

BTW Seafood Fettucine Alfredo? *Drool* One of my favorites ever. Ahhhh!..

Comment #2

I am going to try this out with zuchini and yellow squash and see gow it turns out. Thanks for the idea!..

Comment #3

Oooh!!!, I just finished cooking it. Here is what I did:.

Sear scallops in olive oil Pam and fresh ground black pepper.

Add 1 tsp raw minced garlic and 1.5 cups of thick sliced yellow squash and zuchini.

At the very end, after the veggies are lightly carmelized,.

Chop 3 sprigs of cilantro and throw it in the pan to finish it off.

DELISH!!!! And it literally took me 10 minutes to make! I will be doing this again soon. Publix has scallops on sale. I am going to stock up...

Comment #4

This sounds soooo good! I just tried the recipe for Scallops w/ Herb Sauce from the book that so many have links to. I'm confused though as to how and count it. Here are the ingredients:.

Makes 3 servings.

1/2 cup packed fresh flat-leaf parsley leaves.

1/2 cup packed fresh basil leaves.

3 Tbsps prepared low-sodium chicken bouillon.

2 Tbsps fresh thyme leaves.

1 Tbsp fresh lemon juice.

1 Tbsp vegetable oil.

1/2 garlic clove, minced.

1/4 teas. salt.

1/4 teas. freshly ground black pepper.

15 ounces sea scallops.

I didn't have all the fresh herbs, so I used dried - and it worked well. But the recipe says this is 3 servings. I weighed the cooked scallops and 16 oz raw was only 7 1/2 cooked! So - is this one lean (7 oz) serving or because of the rest of the ingredients is it 3?.

Thanks for any info!..

Comment #5

Here are the rest of the instructions:.

In food processor or blender, combine parsley, basil, broth, thyme, lemon juice, oil, garlic, salt and pepper; puree until smooth. Set aside. Spray large nonstick skillet with nonstick cooking spray; place over medium heat. Add scallops; cook, turning once, 2-3 minutes on each side, until golden brown and heated through. Remove from heat; transfer scallops to medium bowl. Let skillet cool slightly.

Pour over scallops; toss to combine.

PER SERVING: 138 Calories, 5 g Total Fat, 1 g Saturated Fat, 35 mg.

Cholesterol, 313 mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber,.

18 g Protein, 95 mg Calcium.

It was very good! I just wish I knew for certain how to count it!!!..

Comment #6

Thanks! Sounds so good. I think I will try it and cut down the amount of oil. I love scallops, they are filling yet very low cal...

Comment #7


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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