Serves: 4
Total Calories: 209

1 1/2 pounds red onions, thinly sliced
1 tablespoon corn oil
1/3 cup water
2 teaspoons sugar
2 teaspoons lemon juice
Freshly ground black pepper
1 pound scallops, cut in half if very large (12-oz cooked)
1 clove garlic or 1/2 tsp dried garlic, minced
2 tablespoons dry vermouth (1 oz)

1. Sauté onions in nonstick pan in hot oil until onions begin to soften (10 minutes over medium-high heat).

2. Add water and sugar and partially cover. Cook over low heat until water evaporates.

3. Sprinkle with lemon juice and pepper.

4. Add scallops and garlic. Sauté for several minutes until scallops are cooked.

5. Stir in vermouth and cook quickly for 30 seconds.

EXCHANGES
3 Lean Meat
1 Starch/Bread

NUTRITION FACTS
Calories 206
Total Fat 6 grams
Saturated Fat 1 gram
Cholesterol 38 milligrams
Sodium 200 milligrams
Total Carbohydrate 17 grams
Dietary Fiber 2 grams
Protein 21 grams

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 43

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Low-Calorie Fish Fillets For Four
Mystery Fish Dish
Oriental Stir-Fry Fish And Vegetables
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Salmon Steak With Cucumber Sauce
Scallops And Braised Red Onions
Scallops, Peppers And Pasta
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