Pan-Seared Sea Scallops and Green Beans Amandine

  1. POUR 1/4 cup of the dressing over scallops in large resealable plastic bag.
  2. Seal bag; turn over to evenly coat scallops with the dressing.
  3. Refrigerate 30 min.
  4. to marinate.
  5. COOK beans in remaining 1/4 cup of dressing in large skillet on medium-high heat 5 min.
  6. or until crisp-tender, stirring occasionally.
  7. Add lemon juice and dill; toss to coat.
  8. Cook 1 min., stirring frequently.
  9. Sprinkle with almonds.
  10. Remove from heat; cover to keep warm.
  11. REMOVE scallops from marinade; discard marinade.
  12. Preheat large nonstick skillet on medium heat.
  13. Add scallops; cook 4 min.
  14. on each side or until opaque and lightly browned.
  15. Serve with the green beans and a side of brown rice (3/4 cup per serving).
  16. COMPLEMENT each meal with 1 cup of yogurt topped with 3/4 cup of strawberries.
  17. SERVE each person 8 fl oz (1 cup) of water.

italian dressing, fresh green beans, lemon juice, dill weed, almonds, brown rice, fresh strawberries, nonfat yogurt, water

Taken from www.kraftrecipes.com/recipes/pan-seared-sea-scallops-green-beans-amandine-110231.aspx (may not work)

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