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Sauteed Sea Scallops

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Serves: 4

- 1 pound sea scallops, sliced horizontally
- 6 mushrooms, sliced
- 1/2 green bell pepper, diced
- 1 medium-size tomato, chopped
- 1/4 cup dry white wine
- 2 green onions, chopped
- 1 teaspoon dried dill weed

Rinse scallops and pat dry. Place mushrooms, bell pepper, tomato and wine in a large non-stick skillet and cook about 5 minutes, until vegetables are tender. Add onions, scallops and dill weed. Cook about 5 minutes, until scallops are opaque.

Per Serving: Calories: 120, Cholesterol: 45 mg, Carbohydrate: 3 g,Protein: 21 g, Sodium: 233 mg, Fat: 1 g ++++ Exchanges: 3 Low-fat Meat, 1/2 Vegetable