Ww Scallop Saute' over Rice

Submitted by Luvs 2 Cook

"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: 30mins
• Ingredients: 16
• 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.

Reviews

[teresas]

I really enjoyed this but DH really didn't care for it. I think he didn't like the brown rice and I guess he's not crazy about scallops. I do agree that the lemon, capers and red pepper flakes are a must. Thanks for posting.

 

[maryfaull]

Excellent! The lemon zest, red pepper flakes, and capers are a must! My family loved it--it had a real zing to an otherwise bland seafood. I would make it again for my family and friends.