Orange-Lemon Scallops
8
Points®
1 serving
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)
How to Prepare
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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