Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafael, California
Stir-Fried Scallops
Stir-Fried Scallops
Prep Time
5 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3/4 pound sea scallops, halved
- 2 medium plum tomatoes, chopped
- 2 tablespoons lemon juice
- 1/8 teaspoon pepper
- Hot cooked rice or pasta, optional
Directions
- In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer.
- Stir in lemon juice and pepper. Serve with rice if desired.
Nutrition Facts
1 cup: 213 calories, 8g fat (1g saturated fat), 41mg cholesterol, 672mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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