Food recipes
Pan-Seared Sea Scallops and Green Beans Amandine
Pan-Seared Sea Scallops and Green Beans Amandine Ingredients: salad dressing, italian dressing, commercial, regular mollusks, scallop, (bay and sea), cooked, steamed beans, snap, green, raw lemon juice, raw dill weed,...
Pan-Seared Sea Scallops and Green Beans Amandine
Ingredients:
salad dressing, italian dressing, commercial, regular
mollusks, scallop, (bay and sea), cooked, steamed
beans, snap, green, raw
lemon juice, raw
dill weed, fresh
nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
strawberries, raw
yogurt, greek, plain, nonfat
water, bottled, generic
Directions:
POUR 1/4 cup of the dressing over scallops in large resealable plastic bag.
Seal bag; turn over to evenly coat scallops with the dressing.
Refrigerate 30 min.
to marinate.
COOK beans in remaining 1/4 cup of dressing in large skillet on medium-high heat 5 min.
or until crisp-tender, stirring occasionally.
Add lemon juice and dill; toss to coat.
Cook 1 min., stirring frequently.
Sprinkle with almonds.
Remove from heat; cover to keep warm.
REMOVE scallops from marinade; discard marinade.
Preheat large nonstick skillet on medium heat.
Add scallops; cook 4 min.
on each side or until opaque and lightly browned.
Serve with the green beans and a side of brown rice (3/4 cup per serving).
COMPLEMENT each meal with 1 cup of yogurt topped with 3/4 cup of strawberries.
SERVE each person 8 fl oz (1 cup) of water.
Ingredients:
salad dressing, italian dressing, commercial, regular
mollusks, scallop, (bay and sea), cooked, steamed
beans, snap, green, raw
lemon juice, raw
dill weed, fresh
nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
strawberries, raw
yogurt, greek, plain, nonfat
water, bottled, generic
Directions:
POUR 1/4 cup of the dressing over scallops in large resealable plastic bag.
Seal bag; turn over to evenly coat scallops with the dressing.
Refrigerate 30 min.
to marinate.
COOK beans in remaining 1/4 cup of dressing in large skillet on medium-high heat 5 min.
or until crisp-tender, stirring occasionally.
Add lemon juice and dill; toss to coat.
Cook 1 min., stirring frequently.
Sprinkle with almonds.
Remove from heat; cover to keep warm.
REMOVE scallops from marinade; discard marinade.
Preheat large nonstick skillet on medium heat.
Add scallops; cook 4 min.
on each side or until opaque and lightly browned.
Serve with the green beans and a side of brown rice (3/4 cup per serving).
COMPLEMENT each meal with 1 cup of yogurt topped with 3/4 cup of strawberries.
SERVE each person 8 fl oz (1 cup) of water.