Orange-Lemon Scallops

Points® value

Meal Items

uncooked scallops

8 oz

fresh lemon juice

½ tsp(s)

orange zest

¼ tsp(s), grated

canola oil

1 tsp(s)

cooked pearl barley

¾ cup(s)

fresh parsley

1 tsp(s), chopped

cooked asparagus

1 cup(s)


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.