Stuffed Scallops

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
118 4 0.5 12 0 116 3 3

recipe ingredients
28 sea scallops
3 tablespoons chopped fresh spinach
1 tablespoon chopped cilantro
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup white wine

recipe directions
With a sharp knife, slice each scallop almost in half lengthwise, leaving a hinge. Combine spinach, cilantro, garlic and lemon juice in small bowl. Spoon mixture between each of the scallops and press together to seal. Heat oil in non-stick skillet and add scallops. Brown on each side. Remove from skillet and add wine. Heat through and place scallops back in skillet. Turn scallops occasionally and cook until opaque. If time allows, the scallops are great marinated in wine and lemon juice prior to preparation. Excellent served with rice pilaf or fresh steamed vegetables.


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