Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Pour over scallops.
Serve with a rice pilaf and asparagus.
Per Serving: 215 Calories; 4g Fat (20.5% calories from fat); 2g Saturated Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat.
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