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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.4
  • Total Fat: 6.5 g
  • Cholesterol: 24.3 mg
  • Sodium: 225.4 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.4 g

View full nutritional breakdown of Scallops in creme sauce on toast and side of oriental veggies calories by ingredient
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Scallops in creme sauce on toast and side of oriental veggies

Submitted by: BELLEDECHARON

Introduction

Got bored and wanted something different so I made this sauce, threw in some scallops and stir-fried the veggies for a side dish Got bored and wanted something different so I made this sauce, threw in some scallops and stir-fried the veggies for a side dish
Number of Servings: 4

Ingredients

    1/2 lb of bay (dry) scallops
    3 tsp garlic oil
    Sauce:
    1 tbs Smart Balance Lite Buttery Spread
    3 tbs Kroger Reduced Fat Sour Cream
    1 tbs Cool Whip Lite
    1 tsp Sherry vinegar
    3 tsp minced garlic
    1 tsp Italian seasoning
    1/2 tsp coriander, marsala, chili powder
    3 packs Splenda

    Oriental Veggies:
    10 oz broccoli (frozen)
    1.5 c fresh snow peas
    5 med scallions
    1 tsp chili sauce
    1 tsp ginger
    2 tsp ginger teriyaki

Directions

1. wash and pat dry scallops
2. heat garlic oil in pan until it is very hot (almost smoking in pan); add scallops and sear for 3-5 minutes. Remove from heat and set to side.
3. in same pan as used to sear scallops, add scallions, broccoli, and sugar/snow peas.If pan is too dry you can spray a bit of cooking oil spray onto it and the veggies. Let cook about 10 minutes or until tender but still firm. Add ginger powder, chilia sauce and teriyaki sauce. Set on low heat and let veggies marniate in sauce.
4. In separate pan, melt butter. Add sour cream, cool whip, sherry, garlic, seasonings and Splenda and mix well. Cook on low heat until thick and well mixed. Add scallops and let simmer.
5. Serve on pasta, rice or for a helathy alternative, serve on slices of Healthy Choice Bread

Serving Size: makes 4 servings divided equally

Number of Servings: 4

Recipe submitted by SparkPeople user BELLEDECHARON.





TAGS:  Fish | Dinner | Fish Dinner |

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