Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Cornmeal coating gives the scallops a crunchy crust. Serve with orzo tossed with olive oil and salt.

Recipe by Cooking Light December 2004

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: about 4 ounces scallops and about 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat.

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  • 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.

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

Nutrition Facts

217 calories; calories from fat 21%; fat 5.1g; saturated fat 0.7g; mono fat 2.6g; poly fat 0.9g; protein 30g; carbohydrates 12.1g; fiber 1.5g; cholesterol 56mg; iron 1.2mg; sodium 464mg; calcium 49mg.
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