Ingredients:
2 tbsp dry sherry
1 tbsp low-sodium soy sauce
2 tbsp water
1 tbsp sesame oil
2 tsp ginger root, freshly grated
1 tsp frozen orange juice concentrate
2 cloves garlic, minced
1 pound sea scallops
1 tbsp lemon juice
paprika
parsley, chopped, for garnish
Directions:
Combine sherry, soy sauce, water, oil, ginger, orange juice, and garlic in 8×10-inch glass baking dish. Add scallps and marinate in refrigerator up to four hours, turning to coat, or at room temperature for one-half hour. When ready to cook, cover with vented plastic wrap and microwave on high for 2 to 4 minutes. Turn scallops over and rotate dish. Microwave on high another 2 to 3 minutes. Scallops are cooked when they turn opaque. Let sit covered for 3 minutes. Spoon lemon juice over scallops, dust with paprika, and sprinkle on fresh parsley.
Makes 4 Servings.
Dietary Exchanges: 3 Lean Meat
Nutrients per Serving:
137 Calories
5 g Fat
1 g Saturated Fat
1.7 g Polyunsaturated Fat
1.8 g Monounsaturated Fat
2 g Carbohydrate
20 g Protein
0 g Dietary Fiber
45 mg Cholesterol
380 mg Sodium
