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Rosemary Fried Scallops with Tomato-Caper Salad

Randy Mayor
Yield 4 servings (serving size: about 4 ounces scallops and about 1/2 cup salad)
Cornmeal coating gives the scallops a crunchy crust. Serve with orzo tossed with olive oil and salt.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped tomato
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons cornmeal
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 pounds sea scallops

Nutrition Information

  • calories 217
  • caloriesfromfat 21 %
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 30 g
  • carbohydrate 12.1 g
  • fiber 1.5 g
  • cholesterol 56 mg
  • iron 1.2 mg
  • sodium 464 mg
  • calcium 49 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat.

  2. Combine tomato and next 6 ingredients (through pepper). Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.

  3. Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.