Seared Scallops with Cherry Tomatoes
Calories 264 (31% from fat)
Fat 9 gram
Saturated Fat 1.7 gram
Trans Fat 0 gram
Cholesterol 32 mg.
Sodium 1164 mg.
Carb. 20 gram
Fiber 3 gram
Sugar 6 gram
Sugar Alcohol 3 gram
Protein 20 gram
3 Tbsp. light butter
1/2 cup thinly sliced shallots (About 2 shallots.)
2 cloves (2 tsp.) garlic, minced
1/4 cup dry white wine
1 pound cherry tomatoes (about 3 cups), cut in half through the stem
1/4 tsp. salt
1/4 tsp. black pepper, ground
16 large sea scallops (about 1 pound), tough muscle removed
olive oil cooking spray
1/2 tsp. kosher salt, divided
1 lemon, halved
(1 Tablespoon of juice and zest from both halves.)
1/4 cup fresh basil, julienned
1/4 cup fresh mint, julienned
sea salt, to taste
This recipe came from the New York Times and our tasting panel loved it. We just made a small change to reduce the fat and ended up with scallops that are tender and incredibly tasty.
Two servings with some bread and a salad turn it into the perfect meal. Divide it into four servings and it makes an excellent appetizer.
1. Heat a large non-stick skillet over medium-low heat. Add the butter once the pan is hot.
2. Add the shallots and cook, stirring occasionally for 3-5 minutes, until they're tender but not yet browned.
3. Add the garlic and cook for another 30 seconds to 1 minute, until fragrant.
4. Pour in the wine and cook, until about half the liquid has evaporated.
5. Add the tomatoes, salt and pepper. Reduce heat to medium and cook, stirring occasionally, for 10-12 minutes, until the tomatoes have released their juices and almost completely collapsed.
6. Pour the entire mixture into a small dish, using a spatula to get every bit of the sauce. Wipe the pan with a damp cloth.
7. Pat the scallops dry.
8. Warm the pan over medium-high heat. Once it's hot, lightly coat with olive oil spray.
9. Add half the scallops, spacing them evenly in the pan and season with 1/4 teaspoon of salt. Cook them, without moving for 2-3 minutes, until golden brown on the bottom. Then flip them and cook for another minute.
10. Transfer the cooked scallops to a plate, and cook the second half of scallops the same as the first.
11. Drain any excess oil out of the skillet and take it off the heat. Pour the sauce into the pan and squeeze in one tablespoon of lemon juice.
12. Put the scallops in the pan and nestle them into the tomatoes.
13. Top with zest from the lemon halves, basil and mint.
14. Add sea salt to taste and serve. Two servings for two meals or four servings if it's an appetizer.
Yield: 2 or 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 minutes. Keep the container open a little to allow steam to escape.