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Scallops with Basil and Tomato

Scallops with Basil and Tomato

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

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1/2 cup)

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. 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

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
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