Recipe - Scallops In Lemon Butter

1 pound Scallops, fresh or thawed
2 tablespoon Butter or margerine
pn Basil
pn Crushed rosemary
One fourth teaspoon Salt
2 tablespoon Lemon juice
Paprika

On high power, melt butter or margerine in a glass dish (8" pan works well)
with rosemary, basil and salt for one minute. Add scallops and lemon juice
and stir well to coat. Reduce heat to medium (60%) power, cover with waxed
paper and cook 78 minutes until scallops are tender and white. Stir twice
during cooking time. Sprinkle with paprika, cover with waxed paper and let
carry over cook for 5 minutes. Serve and enjoy.

1 serving = 1One half fat exchange
: 3 fatmeat exchange
: 235 calories
: 0 g carbohydrate
: 21 g protein
: 16.5 g fat

Posted to MMRecipes Digest V3 #275

Date: Sun, 6 Oct 1996 21:41:24 0600

From: netdir@cyberspc.mb.ca (S.Pickell)