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Name: Sauteed Scallops with Vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 10 lg Sea scallops; 1 tb Fresh Lemon Juice; ; strips; 1 Garlic minced; 4 tb olive oil; 1 Tomato; seeded, cut into; ; matchstick-size; 2 tb Fresh Cilantro chopped; 1 Carrot; cut into; 1 tb Balsamic vinegar or red wine; ; strips; 2 Green onions; thinly sliced

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INGREDIENTS

10 lg Sea scallops
1 tb Fresh Lemon Juice
; strips
1 Garlic ; minced
4 tb olive oil
1 Tomato; seeded, cut into
; matchstick-size
2 tb Fresh Cilantro ; chopped
1 Carrot; cut into
1 tb Balsamic vinegar or red wine
; strips
2 Green onions; thinly sliced

INSTRUCTIONS

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and saute until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sauteed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes. Serves 2. Bon Appetit November 1994

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Nutrition

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Serving Size: 1 Serving (245g)
Recipe Makes: 1 servings

Calories: 285
Calories from Fat: 134 (47%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.8g
Cholesterol 49.5mg		15 %
Sodium 264.6mg		9 %
Potassium 749.8mg		20 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 9.4g
Protein 26.4g		38 %
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.

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Calories per serving: 285

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