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Scallops and Pan-Roasted Tomatoes Recipe

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This recipe for Scallops and Pan-Roasted Tomatoes is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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