Honey mustard scallops^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy | ||
| Carolyn Shaw 8-95 | ||
| 1½ | pounds | Fresh medium sea scallops* |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Prepared mustard |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground black |
| Pepper | ||
| 1 | Lemon, thinly sliced, if | |
| Desired | ||
Directions
*If only large scallops are available, cut each in half across grain.
If fresh scalops are not available, 1½ lb. fresh shelled deveined large shrimp can be used.
Line a 15x10x1" baking pan with foil; spray with Pam. Pat scallops dry with paper towels; arrange in a single layer in pan.
In small bowl, combine honey, mustard, curry powder and lemon juice; stir until smooth. Sprinkle scallops with salt and pepper; brush with half of honey mustard mixture. Broil 4-6" from heat for 6 minutes.
Turn scallops and brush with remaining honey-mustard mixture. Broil an additional 2-5 minutes or until scallops just become opague. Do not overcook. Garnish with lemon slices; serve with hot cooked rice, if desired. 6 servings.
Per serving: 130 cal., 1 g fat, 35 mg cholesterol, 420 mg sodium, 10 g carb., 19 g protein, 2 lean meat and ½ fruit exchanges.
Submitted By CAROLYN SHAW On 09-05-95
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