Heart Healthy, Diabetes Friendly – and Delicious!

Scallops in Lemon Wine Sauce
Serves 4

There is nothing quite so elegant as a plated dish of scallops.  Pair this dish with a simple vegetable such as roasted asparagus or sauteed green beans and shallots.  Round off the meal with a nice-but-simple rice pilaf to gather up the wine sauce.

1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon minced fresh basil*

Finely grate lemon rind, reserving 1/4 teaspoon.  Squeeze lemon, reserving 2 tablespoons juice.  Pat scallops dry with paper towels.

Sprinkle scallops with 1/8 teaspoon each salt and pepper.  Melt 2 teaspoons butter in a large nonstick skillet over medium heat.  Add scallops; cook 3 to 4 minutes on each side or until done.  Remove scallops from pan; keep warm.

Add wine and reserved lemon juice to pan and bring to a boil.  Reduce heat and simmer 2 minutes, stirring to loosen browned bits from bottom of pan.  Combine water and cornstarch; add to pan.  Cook, stirring constantly, 2 minutes or until sauce begins to thicken.  Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil.  Remove from heat.  Pour over scallops and serve immediately.

*If fresh basil is not your favorite fresh herb, you can use another, such as tarragon, if desired.

Per Serving:  215 Calories; 4g Fat (20.5% calories from fat); 2g Saturated Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 440mg Sodium.
Exchanges:  0 Grain (Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat.

Recipe is heart healthy and diabetic friendly.

Recipe courtesy of LowFatLifestyle.com.  Visit them for more free recipes and healthy-cooking tips.