|Serving Size: 1/2 recipe|
|Sodium||475 mg (without added salt)|
|Choices: Lean meat 4|
- Makes: 2
- Serving Size: 1/2 recipe
|1/2||cup||nonfat, reduced-sodium chicken broth|
|Salt and fresh-ground black pepper|
- Heat oil in a nonstick skillet over medium-high heat. Add scallops and sauté 2 1/2 minutes on each side.
- Remove scallops to a plate and add flour to the pan.
- Add vermouth to the pan, raise the heat to high, and reduce the liquid by half, about 1 minute. Add chicken broth and reduce by half again, about 1 minute. Remove from heat and stir in the cream. Add salt and pepper to taste.
- Return scallops to the pan just to warm them through, about 30 seconds, and serve.