Grilled Scallops with Chunky Salsa Verde

This is a great seafood dish low in fat and sodium, but is packed with protein. Try pairing it with a simple arugula salad topped with a few pieces of strawberries to balance out the spicy kick of the salsa verde.

Prep Time: 20 minutes Cook Time: 5 minutes

Nutrition Facts

Serving Size: 3 scallops; 1/2 cup salsa

  • Calories 150
  • Carbohydrate 11 g
  • Protein 16 g
  • Fat 4.5 g
  • Saturated Fat 0.7 g
  • Sugars 3 g
  • Dietary Fiber 2 g
  • Cholesterol 30 mg
  • Sodium 340 mg
  • Potassium 540 mg

This Recipe Serves 4


For Salsa Verde:
1/2 pound tomatillo, husked, rinsed, cut into small dice
1 small jalapeno, seeded, deveined and minced
1/4 cup chopped fresh cilantro
1 zucchini, seeded, cut into a small dice
2 tablespoons lime juice
1 teaspoon Stevia
2 garlic cloves, minced

For Scallops:
12 large sea scallops, tabs removed (Note: Sea scallops that are fresh or that have no preservatives added are best)
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper


  1. Prepare an indoor or outdoor grill.
  2. In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside.
  3. Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepper in a medium bowl.
  4. Place scallops on grill, flat side down. Turning occasionally, grill until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with the chunky salsa verde.

Chef tip: If you can't find tomatillos, you can substitute red or green tomatoes in this recipe.

Choices/Exchanges: 1/2 Carbohydrate, 1 Nonstarchy Vegetable, 2 Lean Protein

Photo: Grilled Scallops. PNC Photography: Photographer: Peter Papoulakos.

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