Scallops with Basil and Tomato

The delicate flavor of sweet scallops comes alive when they're tossed with fresh tomatoes and olive oil.


4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 154
Caloriesfromfat 0.0 %
Fat 5.9 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.8 g
Carbohydrate 5.3 g
Fiber 0.7 g
Cholesterol 42 mg
Iron 0.7 mg
Sodium 496 mg
Calcium 37 mg


1 cup chopped seeded tomato (about 1 large)
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil leaves
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon light butter
1 pound sea scallops
Lemon wedges (optional)


1. Combine first 6 ingredients in a small bowl. Set aside.

2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 2 minutes on each side.

3. Add tomato mixture to pan, and cook 1 minute, stirring gently, until thoroughly heated. Serve immediately with lemon wedges, if desired.

carbo rating: 5

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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