Sounds good to me. I love scallops but haven't done anything but saute them. I will try this. Thanks...
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!..
I am going to try this out with zuchini and yellow squash and see gow it turns out. Thanks for the idea!..
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...
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!..
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!!!..
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...