Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
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Low Fat Seared Scallops
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2/3 cup light soy sauce
• 3 tablespoons plus 1 teaspoon sugar
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons sesame oil
• 2 pounds large sea scallops
• cooking oil spray
• toasted sesame seeds
Rinse scallops and remove tough muscle from side if necessary. Pat dry.
Combine, lemon and lime juices, soy sauce, sugar, ginger and sesame oil in a wide shallow glass bowl. Add scallops and marinate, covered, at room temperature for no more than 5 minutes each side. Transfer scallops to a plate. Reserve marinade.
Heat large non stick skillet, sprayed with cooking oil spray over moderately high heat until hot but not smoking. Sauté scallops, 6 to 8 at a time, until golden brown and just cooked through - 2 to 3 minutes on each flat side. Transfer to a warming plate. Wipe out skillet and respray with cooking oil spray and cook another batch. Continue wiping out skillet and respraying between batches.
Wipe out skillet once again and add marinade and bring to a boil and reduce to about 1/3 cup.
Drizzle scallops with sauce and serve immediately with rice pilaf and and a green salad.
Per Serving: 204 Calories
3g Fat (15.6% calories from fat)
27g Protein
14g Carbohydrate
Trace Dietary Fiber
50mg Cholesterol
1320mg Sodium
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2/3 cup light soy sauce
• 3 tablespoons plus 1 teaspoon sugar
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons sesame oil
• 2 pounds large sea scallops
• cooking oil spray
• toasted sesame seeds
Rinse scallops and remove tough muscle from side if necessary. Pat dry.
Combine, lemon and lime juices, soy sauce, sugar, ginger and sesame oil in a wide shallow glass bowl. Add scallops and marinate, covered, at room temperature for no more than 5 minutes each side. Transfer scallops to a plate. Reserve marinade.
Heat large non stick skillet, sprayed with cooking oil spray over moderately high heat until hot but not smoking. Sauté scallops, 6 to 8 at a time, until golden brown and just cooked through - 2 to 3 minutes on each flat side. Transfer to a warming plate. Wipe out skillet and respray with cooking oil spray and cook another batch. Continue wiping out skillet and respraying between batches.
Wipe out skillet once again and add marinade and bring to a boil and reduce to about 1/3 cup.
Drizzle scallops with sauce and serve immediately with rice pilaf and and a green salad.
Per Serving: 204 Calories
3g Fat (15.6% calories from fat)
27g Protein
14g Carbohydrate
Trace Dietary Fiber
50mg Cholesterol
1320mg Sodium
