Sautéed Scallops and Tomatoes
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories250Total Fat 9 gSaturated Fat 1.5 gSodium 719 mg Total Carbohydrate 11 gDietary Fiber 1.5 g Protein 31 g
Servings and Times
Ingredients and Preparation
IngredientsMeasures 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 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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