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Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Fresh: Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind.

Maria Everly
Recipe by Cooking Light April 2009

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray. Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.

  • While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness. Serve scallops with tomatoes; sprinkle with basil.

Nutrition Facts

204 calories; fat 5.1g; saturated fat 0.7g; mono fat 2.6g; poly fat 1g; protein 29.6g; carbohydrates 9.4g; fiber 1.4g; cholesterol 56mg; iron 1.1mg; sodium 519mg; calcium 49mg.
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