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Directions: 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
| Ingredients:
1 Pound(s) Scallops; fresh or thawed 1/4 ts Salt;
2 Tablespoon(s) Butter or margerine; 2 tb Lemon juice; |
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