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Scallops and Pan-Roasted Tomatoes Recipe

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This recipe for Scallops and Pan-Roasted Tomatoes, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Wednesday, March 26, 2008


Serves 2
Prep Time: 4 minutes
Cook Time: 16 minutes

3/4 pound sea scallops (about 6 large scallops)
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
Olive oil cooking spray
1 pint grape tomatoes
1/4 cup chopped pitted kalmata olives
2 tsp. chopped fresh oregano
1 tsp. fresh lemon juice

1.) Rinse scallops, and pat dry with paper towels to remove excess moisture. Sprinkle scallops with salt and pepper.

2.) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops and tomatoes. Cook scallops 3 minutes on each side or until done. Remove scallops; keep warm.

3.) Cover pan, and continue cooking tomatoes 10 minutes or until they brown and begin to burst. Remove from heat; stir in olives and oregano. Serve scallops over tomato mixture. Sprinkle lemon juice over scallops.

Nutrition (about 3 scallops):
232 Calories
6.7g Fat / 1g Saturated Fat
12g Carbohydrates
30g Protein
718mg Sodium




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