Pan-Seared Sea Scallops and Green Beans Amandine

• 1/2 cup KRAFT Lite House Italian Dressing
• 1 lb. scallops, fresh or frozen
• 1 lb. fresh green beans
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. dill weed
• 1/4 cup PLANTERS Sliced Almonds
• 3 cups brown rice, cooked
• 3 cups sliced fresh strawberries Safeway 1 lb For $3.99 thru 02/09
• 4 cups plain nonfat yogurt
• 32 fl oz (4 cups) drinking water

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)