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