Mexican Style Scallops^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Sea scallops, cut in ahlf
1/2 cup: White wine,
1 1/2 tbsp: Fresh lime juice,
1 tsp: Chopped basil,
-Dash pepper,
4: Green onions with tops, cut
1 carton: , (2oz) pimentos, rinsed
-in 1" pieces,
2 tbsp: Red wine vinegar,
8 ounce: Mushrooms, quartered
2 tsp: Dried leaf thyme,
1 tsp: Chopped green chilie,
1: Tomato, finely chopped
Directions:
Combine scallops, lime juice and pepper. Cover and refrigerate until
needed. Combine remaining ingredients in a bowl; let stand 15 minutes.
Spray a heavy skillet with Pam. Add vegetable mixture and saute 10
minutes. Add scallops and cook, stirring frequently, until scallops
are opague, 3-5 minutes. Serve over rice. Makes 4 servings.
Per serving without rice: Calories: 135 Protein: 17g Carbohydrates:
15g Fat: trace Sodium: 155mg Cholesterol: 30mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95
Source from luhu.jp
needed. Combine remaining ingredients in a bowl; let stand 15 minutes.
Spray a heavy skillet with Pam. Add vegetable mixture and saute 10
minutes. Add scallops and cook, stirring frequently, until scallops
are opague, 3-5 minutes. Serve over rice. Makes 4 servings.
Per serving without rice: Calories: 135 Protein: 17g Carbohydrates:
15g Fat: trace Sodium: 155mg Cholesterol: 30mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95
Source from luhu.jp