This simple and elegant dish is sure to impress your family and guests. The creamy Dijon sauce is accented with the light onion taste of the chives. The addition of carrots to the rice adds a new dimension to the side dish.
Dijon Scallops
2 teaspoons vegetable oil
¾ pound scallops, thawed if frozen
½ cup dry sherry
2 tablespoons Dijon mustard
1 tablespoon heavy cream
Salt and ground black pepper
2 tablespoons chopped chives
Heat oil in a medium skillet.
Add scallops to pan and saute 1 minute per side. Remove scallops to a dish. Add sherry to pan and simmer 30 seconds.
Add mustard and cream to pan and mix well. Return scallops to pan for 30 seconds. Add salt and pepper to taste. Sprinkle chives on top.
Serve scallops over rice and carrots.
Makes 2 servings.
Nutrition information: Each serving contains approximately 300 calories, 31 g protein, 10 g fat, 8 g carbohydrate, 80 mg cholesterol, 705 mg sodium and 1 g fiber.
Dietary exchanges: ½ carbohydrate, 4 lean meat, 1 fat.
Carrots and Rice ½ cup 10-minute brown rice 1 cup water ½ cup packaged grated carrots Salt and ground black pepper Combine rice and water in a medium saucepan and bring to a boil. Reduce heat to medium, add carrots, cover and simmer 10 minutes. Season with salt and pepper to taste.
Serve scallops and sauce on top.
Makes 2 servings.
Nutrition information: Each serving contains approximately 175 calories, 4 g protein, 1 g fat, 39 g carbohydrate, no cholesterol, 40 mg sodium and2 g fiber.
Dietary exchanges: 1½ starch Recipes from Mix ’n’ Match Meals in Minutes for People with Diabetes by Linda Gassenheimer, published by the American Diabetes Association
Food, Pages 38 on 04/09/2014