Title: Scallops in Lemon Butter
Categories: Diabetic Fish Main
Yield: 4 Servings

1	lb	Scallops; fresh or thawed
2	tb	Butter or margerine;
	pn	Basil;
	pn	Crushed rosemary;
1/4	ts	Salt;
2	tb	Lemon juice;
		Paprika;

On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy.

1 serving = 1-1/2 fat exchange + 3 fat-meat exchange; 235 calories 0 g carbohydrate; 21 g protein; 16.5 g fat

Posted by Jane Knox

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