Orange-Lemon Scallops

8
Points® value

Meal Items

uncooked scallops

4 oz

fresh lemon juice

½ tsp

orange zest

¼ tsp, grated

canola oil

2 tsp

cooked pearl barley

1¼ cup(s)

fresh parsley

1 tsp, 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.