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White Wine & Tarragon Scallops

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

WHITE WINE AND TARRAGON SCALLOPS

Exchanges
WW Points
Yield: 4 servings

- 3/4 teaspoon dried tarragon leaves
- 1/4 teaspoon paprika
- 1/4 to 1/2 teaspoon black pepper
- 1-1/2 pounds scallops, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- 1 tablespoon margarine
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 2 tablespoons chopped parsley leaves...or... finely chopped green onion

In a small bowl, combine tarragon, paprika, and pepper. Mix well.

Sprinkle scallops evenly with the tarragon mixture.

Place a 12-inch nonstick skillet over medium high heat
until hot. Add oil and margarine. When margarine has melted,
add half the scallops and cook 3 minutes. Turn and cook
2 minutes longer or until scallops are opaque in center,
using 2 utensils to turn scallops easily.

Remove scallops from skillet and set aside on serving
platter. Cover to keep warm and repeat with remaining scallops.

Add wine to pan residue, increase heat to high and boil
45 seconds, scraping bottom and sides of pan. Remove pan
from heat, add lemon juice and salt to wine sauce, and
spoon over scallops. Sprinkle scallops with parsley and serve.

One serving (1/4 of recipe) equals: Calories: 225, Fat: 8 g, Cholesterol: 56 mg, Sodium: 456 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Protein: 29 g ++++ Exchanges: 4 Very Lean Meat, 1 Fat, 1/2 Carbohydrate ++++ WWP: 5