Medifast recipe for Yummy scallops?

Want the Latest Medifast Coupons Every Month?

Enter your email address below and we'll send you the latest coupon codes to save on Medifast every month. We'll even give a lucky person a month supply of free food.

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.


Categories: Home | Medifast Wiki - Jan 2011 | Medifast Wiki - Dec 2010 | Medifast Wiki - Sep 2010 |

Medifast Wiki - Aug 2010 | Medifast Wiki - June 2010 | Medifast Wiki - May 2010 |


(C) Copyright 2010 All rights reserved.