Low-carb sea scallops - KXNet.com - Bismarck/Minot/Williston/Dickinson-KXNEWS,ND

Low-carb sea scallops

Recipe from Cindy Willis of Bantam, Conn.

Any amount of scallops for number of people to serve.

Rinse and pat dry the scallops.

Mix in a bowl or zip lock bag:
1/4 cup soy flour
2 tbs. wheat germ
1 tbs. whole wheat flour
1 tsp. dill weed (this is enough for 8 large scallops- increase for more)

Place 2 tbs. peanut oil and 2 tbs. light butter in pan. Heat to bubbling and add the scallops. Keep on medium flame and saute for 3 minutes or until golden brown. Turn and cook until golden on other side. Set pan aside while taking a paper towel in a clamp and soak up any remaining fat in pan. Place pan back on burner, and add 2 tbs. butter and 2 tbs. lemon juice. Add 1 tsp. parsley.Bring to a simmer and serve with tartar sauce.

Mashed steamed cauliflower with salt, pepper and a little cream plus steamed green beans make it complete.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
General information or questions:
kxinfo@kxnet.com

News:
Bismarck:
Phone: 701-223-9197
News Fax: 701-223-1985

News:
Minot:
Phone: 701-852-2104
News Fax: 701-838-1050
All content © Copyright 2000 - 2014 WorldNow and KXNET. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.