Diabetic-SCALLOPS IN WHITE WINE SAUCE
SERVES 4
SERVING SIZE: 1/4 RECIPE
1/4 CUP FRESH BREAD CRUMBS
2 TBSP FRESHLY GRATED PARMESAN CHEESE
1 TBSP OLIVE OIL
8 SEA SCALLOPS, MUSCLE REMOVED
2 TBSP SHALLOTS, SMALL DICE
1 CUP DRY WHITE WINE
1 CUP FAT-FREE HALF & HALF
1 TSP MINCED FRESH THYME
BLACK PEPPER, TO TASTE
2 TBSP PILLSBURY SHAKER FLOUR
1 TBSP MINCED FRESH PARSLEY
Place fresh bread crumbs on a sheet pan; put in a 350°F oven. Toast crumbs to a golden brown, about 6-8 minutes. Remove and set aside to cool. When bread crumbs are completely cooled, add Parmesan cheese and combine thoroughly. Set aside.
Heat a medium skillet and add olive oil. Place scallops in pan and sear until golden brown. Turn over and sear other side until golden brown; then remove and set aside.
Add shallots to pan and sweat. Deglaze with white wine and reduce by half.
Add half & half and bring to a low simmer. Add fresh thyme and black pepper to taste. Add shaker flour to bring sauce to a light thickness. Add scallops to pan and finish cooking, about 2 minutes. Scallops should be slightly firm to the touch.
Place two scallops on each scallop shell and place in a baking dish or oven-safe dish. Pour 2 Tbsp of sauce over scallops, then sprinkle bread crumb mixture over scallops, and broil until golden brown, about 1 minute.
Garnish with parsley and serve.
Exchanges/Choices
1 Carbohydrate 1 Lean Meat
1 Fat
Basic Nutritional Values Calories 150
Calories from Fat 45 Total Fat 9 g Saturated Fat 1.3 g Trans Fat 0 g Cholesterol 115 mg Sodium 325 mg Total Carbohydrate 11 g Dietary Fiber 2 g Sugars 6 g Protein 27 g
(From Wonderful Fish and Seafood Recipes (Lidia))
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SERVES 4
SERVING SIZE: 1/4 RECIPE
1/4 CUP FRESH BREAD CRUMBS
2 TBSP FRESHLY GRATED PARMESAN CHEESE
1 TBSP OLIVE OIL
8 SEA SCALLOPS, MUSCLE REMOVED
2 TBSP SHALLOTS, SMALL DICE
1 CUP DRY WHITE WINE
1 CUP FAT-FREE HALF & HALF
1 TSP MINCED FRESH THYME
BLACK PEPPER, TO TASTE
2 TBSP PILLSBURY SHAKER FLOUR
1 TBSP MINCED FRESH PARSLEY
Place fresh bread crumbs on a sheet pan; put in a 350°F oven. Toast crumbs to a golden brown, about 6-8 minutes. Remove and set aside to cool. When bread crumbs are completely cooled, add Parmesan cheese and combine thoroughly. Set aside.
Heat a medium skillet and add olive oil. Place scallops in pan and sear until golden brown. Turn over and sear other side until golden brown; then remove and set aside.
Add shallots to pan and sweat. Deglaze with white wine and reduce by half.
Add half & half and bring to a low simmer. Add fresh thyme and black pepper to taste. Add shaker flour to bring sauce to a light thickness. Add scallops to pan and finish cooking, about 2 minutes. Scallops should be slightly firm to the touch.
Place two scallops on each scallop shell and place in a baking dish or oven-safe dish. Pour 2 Tbsp of sauce over scallops, then sprinkle bread crumb mixture over scallops, and broil until golden brown, about 1 minute.
Garnish with parsley and serve.
Exchanges/Choices
1 Carbohydrate 1 Lean Meat
1 Fat
Basic Nutritional Values Calories 150
Calories from Fat 45 Total Fat 9 g Saturated Fat 1.3 g Trans Fat 0 g Cholesterol 115 mg Sodium 325 mg Total Carbohydrate 11 g Dietary Fiber 2 g Sugars 6 g Protein 27 g
(From Wonderful Fish and Seafood Recipes (Lidia))
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