Scallops With Garlic Bread Crumbs Weight Watchers Recipes

PAN SEARED SCALLOPS

Pan Seared Scallops image

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

Provided by GaylaJ

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sea scallops
1/2 cup seasoned bread crumbs (approximately)
1 tablespoon olive oil
1 tablespoon butter
1 lemon
freshly grated romano cheese

Steps:

Roll scallops in bread crumbs.
Put olive oil and butter in a large skillet; stir and heat until hot.
Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

Nutrition Facts : Calories 195.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 35.1, Sodium 735.2, Carbohydrate 15.2, Fiber 1.1, Sugar 1.2, Protein 16

WW GARLICKY LEMON SCALLOPS 4-POINTS

Ww Garlicky Lemon Scallops 4-Points image

From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with recipe #272832.

Provided by teresas

Categories Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 1/4 lbs sea scallops, dried with paper towels
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 -6 garlic cloves, minced
1 scallion, finely chopped
1 pinch ground sage
1 lemon, juice of
2 tablespoons parsley, chopped

Steps:

In a large nonstick skillet, heat the oil.
In a medium bowl, toss the scallops with the flour and salt.
Transfer the scallops to the skillet; add the garlic, scallions, and sage.
Saute' until the scallops are just opaque, 3-4 minutes.
Stir in the lemon juice and parsley; remove from the heat and serve at once.

Nutrition Facts : Calories 150.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 34.1, Sodium 704.9, Carbohydrate 9.6, Fiber 0.4, Sugar 0.5, Protein 17.9

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