This recipe is inspired from an original Weight Watchers recipe that I discovered on my smart phone!
Did I mention that I love my new iPhone 4?
Yeah, I know it’s not the latest and greatest of the iPhone series, but it is my first smart phone, and it has changed my life in many ways. One of my favorite apps is the Weight Watcher (WW) Mobile App that allows you to track your weight, track your daily, weekly and activity points, and also has special features like the ability to search for recipes designed by the WW culinary teams and writers.
I especially love the way I can search for recipes that fall into the PointsPlus Values categorized by 0-4 points value, 5-7 points value, and so on. I typically search for any recipes that fall into the 0-4 points value range. I select several breakfast recipes and entree recipes each week. The app lets me add the recipe ingredients to a Shopping List, and I can also email the recipes and the shopping list were I then modify any ingredients on the list that I already have on hand, and print out the recipes and my modified list. A screen capture of the WW Mobile app recipe is shown below:
We purchased 2 pounds of sea scallops at Saltwater Seafood and I made the recipe this weekend at home. The “crust” is really a nice glaze more than it is a “crust”, I supposed a really hotter broiler flame could make it more crusty, or the addition of some Panko breadcrumbs on top of the chili lemon marinade would add to the crust factor. But, alas, this is a WW recipe and also no gluten in this one, and hence, the only 3 PointsPlus per serving.
- Olive Oil Spray
- ⅓ Cup Juice, lemon, fresh
- 3 Tbsp Sugar, light brown, unpacked
- 1 Tbsp Chili powder
- 1 Tbsp Lemon, zest, raw
- 1 tsp Cumin, ground
- 1 tsp Salt, table
- ½ tsp Cayenne pepper
- 2 pound(s) Shellfish, scallop, raw, about 32 sea scallops
- 4 medium Zucchini, raw, cut on a bias into ½-inch-thick slices
- 4 medium carrots, raw, on a bias into into ¼-inch-thick slices
- Preheat broiler. Coat a large baking sheet with cooking spray.
- Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn gently to coat evenly on all sides. Pour any extra glaze evenly over the top of the scallops
- Spray a light and even coating of olive oil onto a large saute pan and cook the carrots on medium heat for about 5 minutes, then add the zucchini and toss well to cook for about another 5 minutes.
- After the carrots have started cooking transfer scallops to a prepared baking sheet. After you add the zucchini to the saute pan, you can now broil the scallops about 4-6 inches from the flame, broil until scallops are cooked through and opaque, about 5 to 6 minutes.
- When the carrots and zucchini are done and the scallops are done you can plate the zucchini, carrots, and about 4 scallops per serving onto 8 plates.
The sea scallops just broiled and holding in the oven while the vegetables finish cooking.
The sea scallops plated.
Another view while dining on the sea scallops.
The soft shell crabs! These were also purchased at Saltwater Seafood, local NC Coastal Soft Shells. We had four of these little gems so I cut the glaze portion of the recipe to fit what I needed, or about 1/4 of the amount used for the 2 pounds of scallops. We figured the WW PointsPlus for the soft shell crabs at two per serving to be 4 WW PointsPlus per serving because cooked blue crab meat is 2 WW PointsPlus for each 3 ounce serving, we doubled this since the soft shells were just at 6 ounces for two.
The Soft Shell Crabs Plated