Scallops with Basil and Tomato

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

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 0.0%
  • Fat: 5.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.8g
  • Carbohydrate: 5.3g
  • Fiber: 0.7g
  • Cholesterol: 42mg
  • Iron: 0.7mg
  • Sodium: 496mg
  • Calcium: 37mg

Ingredients

  • 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)

Preparation

  1. 1. Combine first 6 ingredients in a small bowl. Set aside.
  2. 2. Heat oil and butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 2 minutes on each side.
  3. 3. Add tomato mixture to pan, and cook 1 minute, stirring gently, until thoroughly heated. Serve immediately with lemon wedges, if desired.
  4. carbo rating: 5
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