Ww Scallop Saute' over Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from a WW Cookbook from the 80's, long before points. It is easy to make and YUMMY to eat. I changed the margarine for light butter. I also added the zest from a lemon aand capers. Ingredients:
4 teaspoons light butter |
2 cups sliced mushrooms |
8 medium scallions, cut into 1 inch pieces |
4 garlic cloves, minced |
1 lb bay scallop |
4 tablespoons dry sherry |
2 tablespoons grated parmesan cheese |
2 teaspoons grated parmesan cheese |
2 teaspoons lemon juice |
1 lemon, zest of |
2 teaspoons capers |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon red pepper flakes (optional) |
2 ounces provolone cheese, shredded |
cooked brown rice |
Directions:
1. Heat butter in skillet unti it bubbles and is hot.
2. Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
3. Add scallops and saute 3 minutes.
4. Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
5. Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes). Do not over cook, scallops will be tough.
6. Serve over rice.
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