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 |
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 |