Pan-Seared Sea Scallops and Green Beans Amandine

INGREDIENTS :

1/4 cup KRAFT Light House Italian Dressing, divided

1/2 lb. sea scallops (about 6 large)

1/2 lb. fresh or frozen green beans

1 Tbsp. lemon juice

1/4 tsp. dill weed

2 Tbsp. PLANTERS Sliced Almonds, toasted

COOKING DIRECTIONS :

POUR 2 Tbsp. of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 min. to marinate.

COOK beans in remaining 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm.

REMOVE scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned. Serve with the green beans.

MORE :

Variation

Prepare as directed, substituting 2 skinless salmon fillets (4 oz. each) or 1/2 lb. cleaned raw large shrimp (21 to 30 count) for the scallops.

NUTRITION INFO :

Calories

230

Total fat

7 g

Saturated fat

1 g

Cholesterol

60 mg

Sodium

510 mg

Carbohydrate

12 g

Dietary fiber

5 g

Sugars

5 g

Protein

30 g

Vitamin A

20 %DV

Vitamin C

10 %DV

Calcium

20 %DV

Iron

25 %DV

Healthy Living Information

Low fat

Low calorie

Diet Exchange

1/2 Starch + 1 Vegetable + 4 Meat (L)

Nutrition Bonus

Trying to get more seafood into your diet? Enjoy this delicious low-calorie, low-fat entree any night of the week. Carb Choices: 1