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Tarragon Scallops & Zucchini
Tarragon Scallops & Zucchini
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1-1/4pounds sea scallops
6tablespoons butter
2small zucchini, thinly sliced
1/4teaspoon onion powder
2cups uncooked instant white rice
3large green onions, chopped
3tablespoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
1/4teaspoon salt
2tablespoons lemon juice
2teaspoons cornstarch
Preparation:
1.Rinse scallops; pat dry with paper towels. Cut large scallops in half.2.Melt butter in large nonstick skillet over medium heat. Stir in scallops, zucchini and onion powder; cook and stir 2 minutes. Cover; reduce heat. Cook 7 minutes.3.Meanwhile, prepare rice according to package directions; set aside. Combine green onions, tarragon and salt in small bowl. Blend lemon juice and cornstarch in another small bowl until smooth; set aside.4.Stir green onions and cornstarch mixture into skillet. Increase heat to medium; cook and stir 1 minute or until sauce thickens and scallops are opaque. Serve over rice.
Serving Suggestion:
Steamed carrots and flaky croissant dinner rolls.
Nutritional Information:
Serving Size:
Sodium
651 mg
Protein
30 g
Fiber
1 g
Carbohydrate
24 g
Cholesterol
60 mg
Saturated Fat
3 g
Total Fat
19 g
Calories from Fat
44 %
Calories
380
Dietary Exchange:
Meat
3
Vegetable
1
Starch
1-1/2
Fat
2
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