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    Fish: 5 pt. Scallops with Garlic & Wine


    Source of Recipe


    Cooking Light magazine

    List of Ingredients




    1 pounds sea scallops
    1 t salt
    1 t pepper
    1 T olive oil, divided
    1/3 C tawny port wine; or any other sweet red wine
    2 T fresh lemon juice
    1 C fresh parsley, divided
    5 garlic cloves, minced
    2 C HOT cooked long grain rice
    (I have also used orzo - less points and really delicious)

    Recipe



    1) Sprinkle scallops with salt & pepper. Heat 1 t olive oil in a 10" skillet until VERY hot (about 3 minutes). Add of scallops; cook 2 minutes on each side until browned. Remove scallops from pan; keep warm. Repeat procedure with remaining 1 t olive oil and remaining scallops. Remove scallops from pan. 2) Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 T parsley and garlic, sautŽ 30 seconds over high heat. Serve over rice - sprinkle with parsley.

    Yields 4 servings -

    241 calories, 3.9 g. fat, .6 g fiber = 5 points (!)

 

 

 

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