Cook Without Book

Yield:  4 servings (serving size: about 2 cups) Ingredients Cooking spray 1 tablespoon   reduced-calorie margarine 2 cups   diagonally sliced celery 1 cup   sliced mushrooms 1/2 cup   sliced green onions (about 2 onions) 1/2 cup   sliced carrot 2  garlic cloves, minced 3/4 pound   fresh bay scallops 2 tablespoons   water 2 teaspoons   white wine Worcestershire sauce 1/2 teaspoon   ground ginger 1/4 teaspoon   salt 1/8 teaspoon   pepper 4 cups   cooked spinach linguine (cooked without salt or fat) Preparation Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally. Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately. Nutri...

                     Ingredients 1 pound   (about 20) sea scallops 2  small heads fennel, cored and thinly sliced 1  pint grape tomatoes, halved 1/2 cup   pitted kalamata olives, halved 1  garlic clove, thinly sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground pepper 1/4 cup   dry white wine 1 tablespoon   olive oil Preparation 1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets. 2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil. 3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Tran...

               Ingredients 1 tablespoon   olive oil 1 1/2 pounds   sea scallops, rinsed and patted dry 1/2 teaspoon   each salt and pepper 2 teaspoons   olive oil 2  garlic cloves, minced 2 cups   sliced shiitake  1 teaspoon   each dried oregano and dried thyme 2  (5-ounce) packages baby spinach 1/4 cup   dry vermouth Preparation Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begi...

              Ingredients 1  (15 1/2-ounce) can chickpeas, rinsed and drained Minced garlic clove 1  stalk celery, chopped Chopped fresh flat-leaf parsley Fresh lemon juice Extra-virgin olive oil 1/2 pound   sea scallops, rinsed and patted dry 4 cups   baby spinach Preparation Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops. Nutritional Information Calories per serving: 170 Fat per serving: 8g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 11g Carbohydrates per serving: 19g Fiber per ...

              Ingredients 8 ounces   uncooked spinach fettuccine 1 1/2 pounds   sea scallops 3/4 teaspoon   freshly ground black pepper Cooking spray 2 tablespoons   extravirgin olive oil 1 tablespoon   Dijon mustard 1 tablespoon   chopped fresh basil 1/4 teaspoon   salt 3/4 cup   dry white wine or low-sodium chicken broth 1/3 cup   finely chopped green onion (about 2) 3 tablespoons   chopped fresh parsley Preparation Cook pasta according to package directions, omitting salt and fat. Drain. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops. Combine olive oil and next 3 ingredients; set aside. Place same pan over high ...