Serves: 4
Total Calories: 227
1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place bell pepper in basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 8 to 10 minutes or until tender.
2. Place bell pepper, salt, pepper sauce and garlic in blender or food processor. Cover and blend on medium speed until almost smooth. Heat bell pepper mixture in 1-quart saucepan over medium heat stirring occasionally, until hot remove from heat. Gradually stir in yogurt keep warm.
3. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Add scallops and onions stir-fry 4 to 5 minutes or until scallops are white. Serve sauce with scallops. Garnish with cilantro. Serve with pasta.
NUTRITION INFORMATION
1 Serving
Calories 90 (Calories from Fat 10)
Fat 1g (Saturated 0g)
Cholesterol 20mg
Sodium 240mg
Carbohydrate 7g (Dietary Fiber 1g)
Protein 14g
% DAILY VALUE: Vitamin A 26% Vitamin C 66% Calcium 10% Iron 12%
DIET EXCHANGES: 2 Very Lean Meat, 1 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Scallops With Red Pepper Sauce recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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