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Orange-Lemon Scallops

3 - 12
PersonalPoints™ per serving

Meal Items

uncooked scallop(s)

6 oz

fresh lemon juice

½ tsp(s)

orange zest

¼ tsp(s), grated

canola oil

2 tsp(s)

cooked pearl barley

1½ cup(s)

fresh parsley

1 tsp(s), chopped

cooked asparagus

1 cup(s)

Notes

Combine scallops, lemon juice and zest in a small bowl. Season to taste and toss to coat. Heat oil in a non-stick skillet over medium-high heat. Cook scallops until cooked through. Serve with barley mixed with parsley, and asparagus on the side.

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