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Ingredientes
- 2 tbsps. extra virgin olive oil
- 1/4 cup red wine vinegar
- juice of 1/2 a lemon
- 1 tsp. sugar
- a few dashes worschestshire sauce
- 3 garlic cloves, crushed
- 1 tsp. dijon mustard
- one anchovy filet, minced
- 2 tbsps. low fat sour cream
- Fresh cracked pepper to taste
- 2 washed Romaine lettuce hearts, torn into bite sized pieces
- 2 tsps. grated parmesan cheese
- Low fat croutons
- Large scallops
Direcciones
- Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side.....you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 4 | 15% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 44mg | 2% |
| Potassium 84mg | 2% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.67g | 1% |
| Protein 2.05g | 3% |
