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

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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