Oui! Oui! We Can Dukan!


 Pan-Seared Scallops with Tomato-Cream Sauce (Dukan Friendly)

 1                cup  dry white wine

1/4           cup  shallots — minced

  2        tablespoons  fresh lime juice

  1         tablespoon  fresh ginger — grated, peeled

  1         Tablespoon  fat-free cream cheese

  1         tablespoon  half-and-half, fat free

  1         tablespoon  margarine, imitation

2/3           cup  plum tomato — chopped, seeded

  2        tablespoons  cilantro — chopped, fresh

     1/4      teaspoon  salt

     1/8      teaspoon  black pepper — cracked

  1 1/2           cups  cooked spaghetti squash — cooked until al dente

                        Cooking spray

  12            ounces  sea scallops, whole — large

     1/8      teaspoon  sea salt

                        chopped cilantro — for garnish

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

 Return wine mixture to skillet. Add cream cheese and the half-n-half; cook over medium heat 1 minute. Add butter, stirring until margarine melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add spaghetti squash; toss well. Cover and keep warm.

 Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with more cilantro, if desired.

Original Recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=421629

Per Serving (excluding unknown items): 337 Calories; 5g Fat (16.4% calories from fat); 32g Protein; 23g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 812mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


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