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Number of Servings: 2
Serving Size: 1/2 recipe
Linda Gassenheimer whips up this fancy dish in less than five minutes. With all the extra time you will have, learn exactly how much fish you should be eating.
|canola oil||2 tsp|
|dry sherry||0.50 cup|
|Dijon mustard||2 Tbsp|
|heavy cream||1 Tbsp|
|chopped chives||2 Tbsp|
|Salt and freshly ground black pepper|
Heat oil in a medium-size nonstick skillet. Add scallops to pan and sauté 1 minute per side. Remove scallops to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan and mix well.2:
Return scallops to pan for 30 seconds. Add salt and pepper to taste. Sprinkle chives on top.
|Calories from Fat 90|
|Total Fat 10g|
|Saturated Fat 2g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1/2 Carbohydrate 4 Lean Meat 1 Fat|
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