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Recipe Summary

prep:
9 mins
cook:
19 mins
total:
28 mins
Yield:
4 servings (serving size: 6 scallop halves and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan, and cook 3 minutes on each side or until browned. Remove from pan, set aside, and keep warm.

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  • Reduce heat to medium; add shallots, mushrooms, salt, and pepper to pan, and sauté 3 minutes. Stir in garlic and tomato paste; cook 1 minute, stirring often. Add tomatoes and thyme. Reduce heat to low, and simmer 6 minutes, stirring often.

  • Return scallops to pan, and cook 2 to 3 minutes or until thoroughly heated. Stir in basil and lemon juice.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

212 calories; fat 4.2g; saturated fat 0.5g; protein 30.3g; carbohydrates 11.5g; cholesterol 56mg; iron 1.4mg; sodium 656mg; calories from fat 18%; fiber 1.9g; calcium 65mg.
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