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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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

about 5 scallops and 7 asparagus spears
253 calories; protein 27g; carbohydrates 13.8g; dietary fiber 5g; sugars 3.5g; fat 11.9g; saturated fat 2.4g; cholesterol 46.8mg; vitamin a iu 1400.1IU; vitamin c 53.5mg; folate 83.1mcg; calcium 98.5mg; iron 3.4mg; magnesium 103.3mg; potassium 773mg; sodium 436.2mg.

3 1/2 lean protein, 1 1/2 fat, 1 vegetable, 1/2 other carbohydrate