Lemony Scallops Cucumber Low Calorie Dish Recipes

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EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

CREAMY TOFU, SCALLOP, CUCUMBER, AND DILL CHOWDER



Creamy Tofu, Scallop, Cucumber, and Dill Chowder image

Categories     Soup/Stew     Blender     Shellfish     Quick & Easy     Scallop     Tofu     Cucumber     Dill     Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 9

3/4 cup chopped onion
1 tablespoon olive oil
1 teaspoon all-purpose flour
1 cup chicken broth
1 cup peeled, seeded, and chopped cucumber
3/4 cup drained soft or silken tofu
2 teaspoons fresh lemon juice
1/2 pound bay scallops, rinsed well
2 tablespoons minced fresh dill

Steps:

  • In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber. Bring the mixture to a blender, and purée it with the tofu and the lemon juice until the mixture is smooth. Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm. Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.

LEMONY SCALLOPS & CUCUMBER - LOW-CALORIE DISH



Lemony Scallops & Cucumber - Low-Calorie Dish image

Try to get the Sea Scallops if you can ~ and a steamed small red-skinned potatoes and a tossed green salad would go well with this Low-Calorie dish. This recipe is from my cookbook Savoring Cape Cod ~

Provided by Carol Junkins @CarolAJ

Categories     Fish

Number Of Ingredients 10

2 tablespoon(s) water
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) chopped fresh dill or 1 teaspoon dried dillweed
1 teaspoon(s) cornstarch
1 tablespoon(s) vegetable oil
1 pound(s) sea or bay scallops
1 medium sized cucumber, peeled halved length wise, seeded and cut crosswise in 1/4 inch slices
8 - cherry tomatoes, halved
1/2 teaspoon(s) salt
- pepper to taste

Steps:

  • In a small bowl mix water, lemon juice, dill and cornstarch until well blended.
  • Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add scallops; stir fry 2 to 3 minutes (depending on size of scallops) until opaque. Remove with slotted spoon to serving platter.
  • Put cucumbers and tomatoes in skillet; stir-fry 2 minutes or until cucumbers are tender-crisp. Remove to same platter.
  • Stir lemon juice mixture; pour into skillet and stir until it boils and thickens. Add scallops, vegetables, salt and pepper; toss with sauce to coat evenly. Heat through. Serves 4

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