Ww Scallop Saute' over Rice

This recipe came from a WW Cookbook from the 80's, long before points. It is easy to make and YUMMY to eat. I changed the margarine for light butter. I also added the zest from a lemon aand capers.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  teaspoons light butter
• 2  cups  sliced mushrooms
• 8  medium scallions, cut into 1 inch pieces
• 4  garlic cloves, minced
• 1  lb bay scallop
• 4  tablespoons dry sherry
• 2  tablespoons  grated parmesan cheese
• 2  teaspoons  grated parmesan cheese
• 2  teaspoons lemon juice
• 1  lemon, zest of
• 2  teaspoons capers
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon red pepper flakes (optional)
• 2  ounces provolone cheese, shredded
•  cooked brown rice

Directions

1. Heat butter in skillet unti it bubbles and is hot.
2. Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
3. Add scallops and saute 3 minutes.
4. Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
5. Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes). Do not over cook, scallops will be tough.
6. Serve over rice.