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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup all-purpose flour |
1/4 teaspoon ground white pepper |
1 1/2 pounds fresh bay scallops |
3 large egg whites, lightly beaten |
cooking spray |
1 tablespoon plus 1 teaspoon reduced-calorie margarine, divided |
2/3 cup dry white wine or low-sodium chicken broth |
1/2 cup sliced green onions |
1/4 cup lemon juice |
1/8 teaspoon salt |
Directions:
1. Combine flour and pepper in a shallow dish. Dip scallops in flour mixture; dip in egg white, and dip in flour mixture again.
2. Coat a nonstick skillet with cooking spray; add 2 teaspoons margarine. Place over medium-high heat until margarine melts. Add half of scallops; cook 6 minutes or until scallops are lightly browned, turning to brown all sides. Remove scallops from pan; set aside, and keep warm. Repeat with remaining margarine and scallops. Add wine and remaining 3 ingredients to pan; cook 3 minutes or until mixture reduces to 1/3 cup.
3. To serve, arrange scallops on a serving platter; top with sauce.
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