I first tested this without the ginger and thought the flavor needed a little something, so I stirred a little ginger into half of the recipe and Dijon mustard into the other half. Both tasted really good, but I opted for the ginger.
- ¼ cup orange juice
- 1 teaspoon minced ginger
- ½ teaspoon grated orange rind
- ¼ teaspoon dried rosemary, crumbled
- Salt to taste
- 2 teaspoons butter
- ½ pound scallops
1 In a small bowl, stir together the orange juice, ginger, orange rind, rosemary, and salt.
2 In a medium nonstick skillet, melt butter over medium-high heat. Add the scallops and cook until lightly browned, about 3 minutes. Remove scallops from skillet. Pour the orange mixture into the skillet and cook until slightly thickened, about 1 to 2 minutes. Return scallops to skillet and toss, coating in the sauce.
SERVES: 4 Diabetic Exchanges: 1½ very lean meat; ½ fat
REDUCED SATURATED FAT/CHOLESTEROL/SODIUM: Use olive oil instead of butter. Diabetic Exchanges: 1½ very lean meat; ½ fat
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