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Prep 20min
Total30min
Servings4
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Ingredients
2
tablespoons olive or vegetable oil
1
clove garlic, finely chopped
2
medium green onions, sliced (2 tablespoons)
2
medium carrots, thinly sliced (1 cup)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1
pound sea scallops, cut in half
1/2
cup dry white wine or chicken broth
1
tablespoon lemon juice
1/4
to 1/2 teaspoon crushed red pepper
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Steps
1
Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
2
Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
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For this recipe, pick up sea scallops, the larger ones that measure up to 2 inches, and cut in half. You can also use bay scallops, which are much smaller (only 1/2 inch), but don't cut them. Sea scallops will have a more tender texture for this dish.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
125mg
Sodium
350mg
Total Carbohydrate
6g
Dietary Fiber
1g
Protein
25g
% Daily Value*:
Iron
20%
20%
Exchanges:
1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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