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

A hot skillet is key to a deep golden sear on the scallops. Prepare the Warm Fruit Salsa in the same skillet as the scallops for an easy one-pan cleanup. Jasmine rice rounds out the meal.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
2 mins
cook:
8 mins
total:
10 mins
Yield:
4 servings (serving size: 3 scallops and about 2/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle scallops evenly with pepper and salt. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.

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  • Prepare Warm Fruit Salsa.

  • Discard any accumulated juices from scallops; top evenly with Warm Fruit Salsa and onions. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

202 calories; calories from fat 16%; fat 4g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.8g; protein 24.9g; carbohydrates 17.7g; fiber 2.2g; cholesterol 47mg; iron 1mg; sodium 394mg; calcium 52mg.
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