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