Sautéed Scallops and Tomatoes
Adapted from CooksAid.com
Nutrition Facts
| Serving Size |
½ of recipe |
| Calories |
250 |
| Total Fat |
9 g |
| Saturated Fat |
1.5 g |
| Sodium |
719 mg |
| Total Carbohydrate |
11 g |
| Dietary Fiber |
1.5 g |
| Protein |
31 g |
Servings and Times
Ingredients and Preparation
| Ingredients |
Measures |
| Olive oil |
2 + 1 teaspoons |
| Large sea scallops, rinsed and drained |
¾ pound |
| Salt |
1/8 + ¼ teaspoon |
| Freshly ground pepper to taste |
| Cherry or grape tomatoes |
½ pint |
| Scallions, sliced |
2 |
| Juice of 1 lemon |
| Flat-leaf parsley, chopped |
2 tablespoons |
| Paprika |
½ teaspoon |
| Grated Parmesan cheese |
1 tablespoon |
Directions
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Season scallops with 1/8 teaspoon salt and pepper, add to skillet, and sauté about 2-3 minutes per side, until just cooked through. Remove scallops from pan, cover, and set aside.
- Add 1 teaspoon oil and tomatoes to pan and sauté about 3 minutes, until tomatoes begin to burst. Stir in scallions, lemon juice, parsley, ¼ teaspoon salt, and paprika. Then add scallops back to pan, sprinkle with Parmesan cheese, and sauté 1-2 minutes.
Exchanges
4 very lean meats; 1.5 fats; 1 vegetable
Side Suggestions: Garlic Bread
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