Tomato-Herb Scallops

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NUTRITION per serving: 126 Calories; 1g Fat; 20g Protein; 8g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 325mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable. Points: 2

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  • 4

Ingredients

  • 1 pound sea scallops
  • 2 cloves garlic, pressed
  • 3 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh basil leaves
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped tomato
  • Water/oil mixture

Preparation

Step 1

Rinse scallops and pat dry; set aside. In a medium bowl, combine remaining ingredients, except water/oil mixture. Coat a large skillet with water/oil mixture over medium-high heat; add scallops and (working in batches, if needed), cook for 2 minutes per side until browned; remove from skillet and set aside. Add tomato mixture to skillet and heat through; return scallops to skillet and cook for 1 minute longer or until heated through.

SERVING SUGGESTION: Steamed new potatoes tossed with butter and chopped parsley; add steamed asparagus.
GLUTEN FREE: No changes necessary.

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