Stir-Fried Scallops

Name: Stir-Fried Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 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 pasta or rice, optional

Scallops add interest to this mild tomato-based stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafuel, California

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 pasta or rice, 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 over pasta or 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.

Originally published as Stir-Fried Scallops in Light & Tasty October/November 2003