Sautéed Scallops and TomatoesEn Español (Spanish Version)
Serving Size½ of recipeCalories
9 gSaturated Fat 1.5 gSodium
719 mg Total Carbohydrate
11 gDietary Fiber 1.5 g Protein
31 gServings2IngredientsMeasures Olive oil2 + 1 teaspoons Large sea scallops, rinsed and drained¾ pound Salt1/8 + ¼ teaspoonFreshly ground pepper to tasteCherry or grape tomatoes½ pint Scallions, sliced2Juice of 1 lemonFlat-leaf parsley, chopped2 tablespoons Paprika½ teaspoon Grated Parmesan cheese1 tablespoonDirectionsHeat 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.
4 very lean meats; 1.5 fats; 1 vegetable
Side Suggestions: Garlic Bread