Lemony Scallops Cucumber Low Calorie Dish Recipes

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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



Kelleybee's Low-Fat Scallops over Linguine image

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

1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking)
1 tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol)
1 tablespoon extra virgin olive oil (may substitute with any other quality olive oil)
6 garlic cloves, minced
4 tablespoons lemon juice
2 cups fat-free chicken broth (or bullion prepared in 2 cups water)
3/4 cup fresh parsley, snipped. (1/4 cup dried parsley works well when fresh is not on hand)
2/3 cup green onion, sliced
1 tablespoon fresh dried dill (optional)
12 ounces linguine

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



Lemony Fish and Cucumbers image

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.

1 small cucumber, sliced
3/4 pound cod
Dash salt
3 tablespoons plus 1 teaspoon lemon juice, divided
2 tablespoons butter, softened
1/4 teaspoon dried basil

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



Lemony Scallops & Cucumber - Low-Calorie Dish image

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

2 tablespoon(s) water
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) chopped fresh dill or 1 teaspoon dried dillweed
1 teaspoon(s) cornstarch
1 tablespoon(s) vegetable oil
1 pound(s) sea or bay scallops
1 medium sized cucumber, peeled halved length wise, seeded and cut crosswise in 1/4 inch slices
8 - cherry tomatoes, halved
1/2 teaspoon(s) salt
- pepper to taste

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