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

Diabetic Living Magazine
Source: 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; protein 27g 54% DV; carbohydrates 13.8g 5% DV; dietary fiber 5g 20% DV; sugars 3.5g; fat 11.9g 18% DV; saturated fat 2.4g 12% DV; cholesterol 46.8mg 16% DV; vitamin a iu 1400.1IU 28% DV; vitamin c 53.5mg 89% DV; folate 83.1mcg 21% DV; calcium 98.5mg 10% DV; iron 3.4mg 19% DV; magnesium 103.3mg 37% DV; potassium 773mg 22% DV; sodium 436.2mg 17% DV.

Reviews (1)

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