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

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl. Set aside.

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

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

  • carbo rating: 5

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

154 calories; calories from fat 0%; fat 5.9g; saturated fat 1.6g; mono fat 0g; poly fat 0g; protein 19.8g; carbohydrates 5.3g; fiber 0.7g; cholesterol 42mg; iron 0.7mg; sodium 496mg; calcium 37mg.
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