Pan-Seared Scallops with Tomatoes and Pesto

Pan-Seared Scallops with Tomatoes and Pesto - 10.4g Carbs, 1.3g Fibe


Pan-Seared Scallops with Tomatoes and Pesto - 10.4g Carbs, 1.3g Fiber

From: Cooking Light, NOVEMBER 2004

For a golden-brown crust on the scallops, don't disturb them while
they cook except to turn them over.

Servings: 4

1 1/2 lb sea scallops
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
2 Tbsp balsamic vinegar
2 tsp olive oil
1/2 tsp bottled minced garlic
2 cups grape tomatoes
3 Tbsp commercial pesto
1 Tbsp chopped fresh basil

Heat a large cast-iron skillet over high heat. Pat scallops dry with
paper towels; sprinkle with salt and pepper. Lightly coat pan with
cooking spray. Add scallops to pan; cook 2 minutes on each side or
until golden brown. Remove scallops from pan; keep warm. Reduce heat
to medium. Add rind and next 4 ingredients (through garlic) to pan;
bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.

Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter
of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle
with basil.

Servings: 4
Nutrition per Serving:
252 Calories, 33% from fat, 9.1g Fat, 1.9g Sat, 5g Mono, 1.1g Poly,
60mg Cholesterol, 31.4g Protein, 10.4g Carbs, 1.3g Fiber, 1.4mg Iron,
517mg Sodium, 133mg Calcium