Try this South Beach Seared Scallops with Summer Vegetables recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick skillet, heat 2 teaspoons of oil over medium high heat. Add scallops, sprinkle with 1/8 teaspoon of salt, and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 min per side. Transfer to a plate and keep warm.
Reduce heat to medium and add remaining 2 teaspoons of oil to the pan. Add zucchini, onion, and garlic; cook until the vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to pan and sprinkle itch remaining 1/8 tsp of salt and pepper to taste. Reheat for 30 seconds, or until heated through. Stir in basil. Divide among 4 plates.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 65 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 555mg | 19 % | |
Potassium 1322.7mg | 35 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.9g | ||
Protein 58.2g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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