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
| Servings | 2 |
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
