AChiO4444
08-11-2006, 07:19 PM
I made this tonight, served it over brown rice and a side of roasted veggies. DH raved about it!
1.5 T olive oil
3 cloves garlic, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated lf parm cheese
1 (10.75 ounce) can chicken broth
8 large sea scallops
1/4 cup chopped fresh parsley
Saute garlic and onions in olive oil until translucent. Transfer to small bowl. Pat scallops dry, and sear in very hot pan for 2 min on each side (mine needed another two minutes total cuz they were huge).
Remove scallops from pan, and return oil/garlic/onion mixture. Add can of chicken broth and parm cheese. Boil until sauce reduces and thickens. Return scallops to mixture, and sprinkle with parsley. Cook another few minutes, and serve
YUM! I counted two points for the parm cheese, because there were soooo much sauce left. I'm never sure how to figure that...any help would be appreciated.
1.5 T olive oil
3 cloves garlic, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated lf parm cheese
1 (10.75 ounce) can chicken broth
8 large sea scallops
1/4 cup chopped fresh parsley
Saute garlic and onions in olive oil until translucent. Transfer to small bowl. Pat scallops dry, and sear in very hot pan for 2 min on each side (mine needed another two minutes total cuz they were huge).
Remove scallops from pan, and return oil/garlic/onion mixture. Add can of chicken broth and parm cheese. Boil until sauce reduces and thickens. Return scallops to mixture, and sprinkle with parsley. Cook another few minutes, and serve
YUM! I counted two points for the parm cheese, because there were soooo much sauce left. I'm never sure how to figure that...any help would be appreciated.