3 T. reduced-fat mayonnaise
\n1 1\/2 T. chili sauce
\n1\/2 lb. sea scallops
\n1\/4 tsp. salt
\n1\/8 tsp. freshly ground black pepper
\n1 T. Italian-seasoned breadcrumbs
\n2 tsp. olive oil<\/p>\n
Stir together mayonnaise and chili sauce in a small bowl. Set aside. Pat scallops dry. Combine scallops and next 3 ingredients in a zip-top plastic bag; seal and shake to coat. Heat olive oil in a nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Serve immediately with chili mayonnaise.<\/p>\n
Yield: 2 servings
\nServing size: about 7 scallops and 2 T. chili mayonnaise<\/p>\n
Calories: 245
\nFat: 13.1g
\nFiber: .2g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. reduced-fat mayonnaise 1 1\/2 T. chili sauce 1\/2 lb. sea scallops 1\/4 tsp. salt 1\/8 tsp. freshly ground black pepper 1 T. Italian-seasoned breadcrumbs 2 tsp. olive oil Stir together mayonnaise and chili sauce in a small bowl. Set aside. Pat scallops dry. Combine scallops and next 3 ingredients in a zip-top plastic bag; seal and shake to coat. Heat olive oil in a nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Serve…<\/p>\n