KELLEYBEE'S LOW-FAT SCALLOPS OVER LINGUINE
This is a very tasty recipe for those who love scallops but must prepare them in a low-fat manner. This recipe has a total of 2 tablespoons fat spread over 6 servings.
Provided by Kelley Bee
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare linguine according to package directions.
- In sautée pan or large skillet, heat butter and olive oil over medium heat.
- Add minced garlic, stirring.
- Immediately go to next step.
- Add scallops, stirring constantly.
- Cook until opaque (approx 2 minutes).
- Remove scallops while retaining juices in skillet.
- Add lemon juice and stock to skillet.
- Bring to a boil and cook, reducing liquid to
- 5 cups (approx 8-10 minutes).
- Once liquid is reduced, add onions, parsley and dill, reducing heat.
- Simmer, uncovered, for approx 1 minute.
- Add scallops back to the skillet and heat through.
- Pour scallops and all liquid over linguine and serve.
- Pepper to taste (optional).
- Garnish with fresh grated romano cheese (optional, as this will add more fat).
Nutrition Facts : Calories 494.8, Fat 8.7, SaturatedFat 2.6, Cholesterol 45.1, Sodium 463.1, Carbohydrate 71.3, Fiber 3.7, Sugar 2.5, Protein 31.6
LEMONY FISH AND CUCUMBERS
Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL...IF YOU HAVEN'T PUT IT AWAY YET.-Brenda Biron, Sydney, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Arrange cucumber slices on a 15x12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape. , In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers.
Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
LEMONY SCALLOPS & CUCUMBER - LOW-CALORIE DISH
Try to get the Sea Scallops if you can ~ and a steamed small red-skinned potatoes and a tossed green salad would go well with this Low-Calorie dish. This recipe is from my cookbook Savoring Cape Cod ~
Provided by Carol Junkins @CarolAJ
Categories Fish
Number Of Ingredients 10
Steps:
- In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
- Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add scallops; stir fry 2 to 3 minutes (depending on size of scallops) until opaque. Remove with slotted spoon to serving platter.
- Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp. Remove to same platter.
- Stir lemon juice mixture; pour into skillet and stir until it boils and thickens. Add scallops, vegetables, salt and pepper; toss with sauce to coat evenly. Heat through. Serves 4
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