Scallops with Cherry Tomato Relish

When tomatoes are out of season, you can't go wrong keeping a container of cherry or grape tomatoes in the house for a quick "relish." The relish in this recipe is a perfect example. Serve with a nonstarchy vegetable like grilled asparagus.

Nutrition Facts

Serving Size: 1/4 recipe

  • Calories 155
  • Carbohydrate 4 g
  • Protein 21 g
  • Fat 0.6 g
  • Saturated Fat 0.0 g
  • Sugars 2 g
  • Dietary Fiber 1 g
  • Cholesterol 45 mg
  • Sodium 380 mg

This Recipe Serves 4

Ingredients

1 Tbsp extra virgin olive oil
4 cloves garlic, crushed and skin removed
1 lb large sea scallops
1 pint cherry tomatoes
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup dry white wine

Instructions

  1. Place oil and crushed garlic in large sauté pan. Heat until garlic becomes fragrant and begins to brown. Once it begins to brown, remove from the oil. Set aside.
  2. Add scallops and cook until golden on first side, approximately 3 minutes. Turn and cook until golden on second side, which will take about 3 minutes.
  3. While scallops are cooking on second side, add sliced cherry tomatoes, salt, and pepper. Cook until tomatoes are soft, about 3 minutes. Add basil leaves and wine. Cook 1 minute, stirring to blend tomatoes and basil.
  4. Serve with whole-grain pasta with Pesto.

Cook’s Tip: When done, scallops should be opaque in the center. Most sea scallops take about 2-3 minutes on each side. Try not to overcook the scallops.

Exchanges/Choices: 1 Vegetable, 3 Lean Meat

From The Diabetes Seafood Cookbook by Barbara Seelig-Brown

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