Recipe: Scallops in Lemon Butter

Title: Scallops in Lemon Butter
Categories: Diabetic, Fish, Main dish
Yield: 4 servings

1 lb Scallops; fresh or thawed 1/4 ts Salt;
2 tb Butter or margerine; 2 tb Lemon juice;
pn Basil; Paprika;
pn Crushed rosemary;

On high power, melt butter or margerine in a glass dish (8" pan works well)
with rosemary, basil and salt for one minute. Add scallops and lemon juice
and stir well to coat. Reduce heat to medium (60%) power, cover with waxed
paper and cook 7-8 minutes until scallops are tender and white. Stir twice
during cooking time. Sprinkle with paprika, cover with waxed paper and let
carry over cook for 5 minutes. Serve and enjoy.

1 serving = 1-1/2 fat exchange + 3 fat-meat exchange; 235 calories 0 g
carbohydrate; 21 g protein; 16.5 g fat

Posted by Jane Knox