4 Servings
1 pound scallops
16 ounces clam juice
1 cup dry white wine
4 ounces
trimmed asparagus
2 tablespoons margarine
1/4 cup minced shallots
3 tablespoons
flour
1 tablespoon lemon juice
3 tablespoons finely chopped parsley
Rinse scallops in cold water and drain. Set aside. In small saucepan over
medium-high heat, combine clam juice and wine. Boil, uncovered, until mixture is
reduced to 1 1/2 cups. Set aside. Cut asparagus diagonally into 1-inch lengths.
Steam until tender crisp and set aside. Heat margarine in a nonstick skillet. Add
shallots and sauté until translucent. Add flour and cook 1 minutes. Whisk in reduced
clam juice. When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes,
stirring frequently, or until scallops are cooked. Add lemon juice, asparagus and
parsley and stir until well heated.
Amount Per Serving
Calories 288 Calories from Fat 63
Percent Total Calories
From:
Fat 22% Protein 49% Carb. 15%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Cholesterol 72 mg 24%
Sodium 634 mg 26%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 2%
Sugars 0 g
Protein 36 g
Vitamin A 40% Vitamin C 29% Calcium 0% Iron 10%
