• Sautéed Scallops and Tomatoes

    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
    1. 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.
    2. 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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