Monday, October 19, 2009

A meal!!


Scallops and Basmati Rice with some veggies of course. Total the meal was 10 pts, which is pretty good for a Dinner meal! We did it for Lunch because my Grandmother was in town, and she really wanted me to cook. My brother had been begging for 2 things...Scallops and Risotto..the Risotto will come another time. Scallops were for Yesterday!

Scallops with Chipotle-Orange Sauce

Yield

4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions) (pts. per serving: 5)

  • 2 tablespoons butter, divided
  • Cooking spray
  • 1 1/2 pounds large sea scallops
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt, divided
  • 1/2 cup fresh orange juice
  • 1 tablespoon finely chopped canned chipotle chile in adobo sauce
  • 1/4 cup chopped green onions

Preparation

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.

Nutritional Information

Calories: 218 (29% from fat) Fat: 7.1g Protein: 28.9g Carbohydrate: 8.1g Fiber: .4g Cholesterol: 72mg
Iron: .6mg Sodium 488 mg Calcium: 47mg



Citrus-Scented Rice

Yield

Makes 4 servings

Ingredients

  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon lemon zest
  • 1 cup uncooked basmati rice
  • 3 tablespoons chopped fresh basil
  • Garnishes: orange and lemon slices, orange zest, and lemon zest

Preparation

Stir together chicken broth, butter, orange zest, fresh orange juice, and lemon zest in a large saucepan; bring to a boil over high heat. Stir in basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender.

This one didn't have the nutrition facts, but the nifty Weight Watchers site has this cool tool
called Recipe builder!! you put in the ingredients and measurements and it gives you the points value!! for this one it is 5 pts!

the out come..Scott did not like the Rice. I loved the rice, Mom!! (omg!!) Loved the Rice, Grandma Loved the Rice!! Robby (step dad) is unsure about the rice lol..they simply don't know how to eat new things. This rice was fantastic!! SO good!! The scallops were a hit all the way around. My next time I will add at least 1-2 more chili's to the recipe..just not enough heat for us ;). Either way it was a great meal!! Very light and filling and wonderful. I would definitely use these for an evening meal with company!