In this 15-minute recipe, crisp and tender asparagus spears serve as a vibrant base for lemon- and tarragon-flavored sea scallops. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.

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  • Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.

  • Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.

  • Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.

  • Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice, and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.

Nutrition Facts

253 calories; 11.9 g total fat; 2.4 g saturated fat; 47 mg cholesterol; 436 mg sodium. 773 mg potassium; 13.8 g carbohydrates; 5 g fiber; 3 g sugar; 27 g protein; 1400 IU vitamin a iu; 54 mg vitamin c; 83 mcg folate; 99 mg calcium; 3 mg iron; 103 mg magnesium;

Reviews (1)

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Rating: 4 stars
04/27/2019
very easy and very good Read More