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    You are at:Home»Dairy-Free Recipes»Entrees»Scampi-Style Scallops

    Scampi-Style Scallops

    0
    By Alisa Fleming on August 30, 2007 Entrees

    Cate O’Malley, Fit Fare – “Low-fat, low in calories and cholesterol, and a great boost of vitamin B12 … what more could you want in a simple Summer supper? Just watch the scallops, because cooking them too long makes all the difference between a tender tasty morsel and one that’s hard as rubber.”

      Scampi Scallops

    Recipe courtesy of Good Housekeeping magazine
    Serves 4

    1 cup whole wheat couscous
    1 1/4 pounds sea scallops
    1 lemon
    1 clove garlic, crushed with press
    4 zucchini or yellow summer squash (8 ounces each), or 2 of each
    1 tablespoon margarine
    2 tablespoons chopped fresh chives

    Prepare couscous as label directs. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop; rinse to remove sand from crevices. Pat scallops dry.

    From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In bowl, toss scallops with garlic, 1⁄2 teaspoon peel, 1⁄4 teaspoon salt, and 1⁄4 teaspoon coarse black pepper.

    With vegetable peeler, slice each squash lengthwise into thin, long ribbons until you reach core with seeds; discard core. Set aside ribbons.

    In nonstick 12-inch skillet, heat margarine over medium-high heat until melted. Add scallops and cook 5 to 6 minutes, until browned and just opaque throughout, turning over once; transfer scallops to plate. Add squash to same skillet. Reduce heat to medium; cover and cook 2 minutes, stirring once. Uncover and cook 1 minute or until tender-crisp. Remove squash from heat; stir in lemon juice and remaining peel.

    Spoon vegetable mixture onto 4 plates; top with scallops and sprinkle with chives. Serve with couscous.

    Prep Time 15 minutes
    Cook Time 8 minutes
    Total Time 23 minutes
    Calories 355
    Total Fat 4 g

    Photo Credit: Cate O’Malley

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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