By TeresaS on December 20, 2007
Photo by Nif
Photo by Nif
"From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with Ww Linguine With Herbed Butter 5-Points."
Serving Size: 1 (170 g)
Servings Per Recipe: 4
"Added lemon zest and some wine. Not wonderful, but ok."
"These scallops are terrific and took no time to make. I used less garlic but I recommend that you use the full amount. I agree that a splash of white wine would have been a nice addition. We had the scallops on a bed of brown rice pasta tossed with a touch of butter and fresh parmesan. It would have presented better if I used a coloured pasta, but it still tasted great! Made for Zaar Stars tag game. Enjoy! :)"
"Made as written and turned out great, but if you are not too concerned with WW points, I think a little white wine splashed on with the lemon juice would be a nice touch, or perhaps a bit more lemon. I used fresh sage instead of ground. Made for tag game at Kittencalskitchen.com."
"I actually seared the scallops on one side, turned them over and then added everything else as we like some color on our scallops. I think next time (and there will be one) I will omit the flour and salt as I don't think it was really needed."
"These were very good! The lemon flavor really stood out. Next time I may try a little white wine. Made for Potluck Tag."
"My scallops didn't turn out like the ones on the photos posted. But anyway, they were still yummy. I omitted the scallion. And I garnished with dried parsley. Thanks Teresa. Made for Gimme 5 tag game"
"VERY, very good and so low in fat! How do you beat that? I followed this recipe to the letter (doubling the garlic) and realized I didn't have sage. Other than that, followed to the letter and served this with a side of white buttered rice and a seafood chowder. Great, easy, fast meal! Will definitely make again!"
"This is so good! I had to use bay scallops because my husband can't read the word "sea", and I had forgotten to look. Anyway, it still turned out delicious. What I liked the most about this recipe, and the reason why it got the full five stars, is that the flour, oil and lemon juice actually formed a gravy'-like sauce that was so good. I also think this would be very good wih dry sherry or white wine instead of the lemon juice or as part of the liquid. Fast, easy and delicious!"
"I have never cooked scallops before and liked the ingredients so tried it. I used butter instead of olive oil and it was delicious. My son has been wanting me to try/cook scallops. I'm glad I found your receipe first. The searing is the key it seeems. Thanks!"
"Oh, these were so tasty! We loved them! The lemon and garlic almost formed a carmelized glaze to coat the scallops. I thought I had parsley, but didn't so I had to leave that out, but otherwise, I followed the recipe. This was so simple to make with a great punch of flavor! Made for the PRMR tag game."