Oh my gosh! I've graduated from making rubbery shrimp and overcooked cod to making perfect scallops. Cooking seafood has always scared me so I usually shy away from it. It seems the only time I would have it is when I'm in a restaurant. Well, I've finally mastered getting shrimp just right and I'm getting better with tuna steaks. Last night I made Scallops with Basil and Tomato from Weight Watchers Annual Recipes for Success 2003 and we loved them! This will for sure become a repeat for dinner.Scallops with Basil and Tomato
1 cup chopped seeded tomato (about 1 large)
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil leaves
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon light butter
1 pound sea scallops
Lemon wedges (optional)
Combine first 6 ingredients in a small bowl. Set aside.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add scallops, and cook 2 minutes on each side.
Add tomato mixture to pan, and cook 1 minute, stirring gently, until thoroughly heated. Serve immediately with lemon wedges, if desired. Yield: 4 servings (serving size: 1/2 cup scallop mixture).
Points: 3; Exchanges: 3 Very Lean Meat, 1 Fat; Per Serving: Cal 154 (35% from fat); Pro 19.8g; Fat 5.9g (sat 1.6g); Carb 5.3g; Fib 0.7g; Chol 42mg; Iron 0.7mg: Sod 496mg; Calc 37mg
