Honey Mustard Scallops^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Fast & Healthy,
1 tsp: Lemon juice,
Carolyn Shaw 8-95,
1/2 tsp: Salt,
1 1/2 lbs: Fresh medium sea scallops*,
1/8 tsp: Coarsely ground black,
2 tbsp: Honey,
Pepper,
2 tbsp: Prepared mustard,
1: Lemon, thinly sliced, if
1 tsp: Curry powder,
Desired,
Directions:
*If only large scallops are available, cut each in half across grain.
If fresh scalops are not available, 1 1/2 lb. fresh shelled deveined
large shrimp can be used.
Line a 15x10x1" baking pan with foil; spray with Pam. Pat scallops
dry with paper towels; arrange in a single layer in pan.
In small bowl, combine honey, mustard, curry powder and lemon juice;
stir until smooth. Sprinkle scallops with salt and pepper; brush with
half of honey mustard mixture. Broil 4-6" from heat for 6 minutes.
Turn scallops and brush with remaining honey-mustard mixture. Broil
an additional 2-5 minutes or until scallops just become opague. Do
not overcook. Garnish with lemon slices; serve with hot cooked rice,
if desired. 6 servings.
Per serving: 130 cal., 1 g fat, 35 mg cholesterol, 420 mg sodium, 10 g
carb., 19 g protein, 2 lean meat and 1/2 fruit exchanges.
Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp
If fresh scalops are not available, 1 1/2 lb. fresh shelled deveined
large shrimp can be used.
Line a 15x10x1" baking pan with foil; spray with Pam. Pat scallops
dry with paper towels; arrange in a single layer in pan.
In small bowl, combine honey, mustard, curry powder and lemon juice;
stir until smooth. Sprinkle scallops with salt and pepper; brush with
half of honey mustard mixture. Broil 4-6" from heat for 6 minutes.
Turn scallops and brush with remaining honey-mustard mixture. Broil
an additional 2-5 minutes or until scallops just become opague. Do
not overcook. Garnish with lemon slices; serve with hot cooked rice,
if desired. 6 servings.
Per serving: 130 cal., 1 g fat, 35 mg cholesterol, 420 mg sodium, 10 g
carb., 19 g protein, 2 lean meat and 1/2 fruit exchanges.
Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp