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
Servings2
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




    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

     

    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

     

    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.