Scallops In Lemon Butterdiabetic, fish, main dish 1 lb scallops; fresh or thawed 2 tablespoon butter or margerine 1 pinch basil 1 pinch crushed rosemary 1/4 teaspoon salt 2 tablespoon lemon juice 1 paprika On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy. 1 serving = 1-1/2 fat exchange + 3 fat-meat exchange; 235 calories 0 g carbohydrate; 21 g protein; 16.5 g fat Posted by Jane Knox |
