Seasoned to perfection! These beautifully sauteed scallops are very tasty and very low point. Enjoy with *quinoa, rice, veggies, or with a healthy side salad.
Low-Point Seasoned Scallops with Quinoa
- 1 lb. wild caught sea scallops (in the freezer section)
- 2 Tbs "I Can't Believe It's Not Butter" spread
- 3 Tbs flour
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. salt
- Almonds, chopped (optional)
Cook quinoa according to directions. Rinse and pat dry the scallops. In a large skillet, heat butter over medium-high heat. On a plate, combine flour, thyme, oregano, and salt. Roll scallops in flour mixture and add to skillet. Brown for 3 minutes on each side. Remove and enjoy! Sprinkle a few almonds on top to add texture. If you'd like a printer-friendly version of this recipe, Click Here.
*Quinoa is an ancient grain from South America. It has a mild, slightly nutty flavor similar to couscous. Use in place of rice in soups and side dishes. Quinoa also makes a great hot breakfast cereal.
Total servings - 4
Serving size - 1 (3 scallops)
Points per serving - 2.5 - (Points per serving on 1/4 cup cooked quinoa- 5.6)
Points plus per serving - 3 - (Points plus per serving on 1/4 cup cooked quinoa - 6.8)
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