Roasted Sea Scallops Recipe
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon olive oil
- 1-1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 sea scallops (2 ounces each)
- Hot cooked rice, optional
- 1. In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly.
- 2. Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired. Yield: 4 servings.
3 scallops (calculated without rice) equals 209 calories, 5 g fat (1 g saturated fat), 56 mg cholesterol, 575 mg sodium, 11 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.