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A half-hour is all you need for this delightful stir-fry from Jennifer Warzynak. The Erie, Pennsylvania cook combines scallops with broccoli, pasta and sun-dried tomatoes for the main course, and a hint of lime juice makes it a natural addition to summer menus. "It's a great, healthy way to fix scallops," she promises.
This recipe is:
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 2 cups equals 367 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 585 mg sodium, 40 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
Originally published as Scallops with Sun-Dried Tomatoes in
Light & Tasty
June/July 2006, p61
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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