Stir-Fried Scal­lops

1. In a non­stick skil­let or wok, stir-fry onion and gar­lic in hot oil un­til ten­der.

Simple & Delicious - - ON THE MENU - —Stephany Go­cobachi, San Rafael, CA seafoodrecipes

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.

Takes: 15 min. Makes: 2 serv­ings 1 small onion, chopped

3 gar­lic cloves, minced

1 Tbsp. olive oil

³₄ lb. sea scal­lops, halved

2 medium plum toma­toes, chopped

2 Tbsp. le­mon juice

¹ ₈ tsp. pep­per Hot cooked pasta or rice, op­tional Add scal­lops; stir-fry un­til scal­lops turn opaque. Add toma­toes; cook and stir un­til heated through, 1-2 min­utes longer. 2. Stir in le­mon juice and pep­per. Serve over pasta or rice if de­sired.

1 CUP 213 cal., 8g fat (1g sat. fat), 41mg chol., 672mg sod., 14g carb. (4g sug­ars, 2g fiber), 22g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 2 veg­etable, 1¹₂ fat.

serves 2 3 FIND IT! Oneida Cooper 20-Piece Flat­ware Set $70 bed­bathand­be­

Love seafood? Try our top-rated seafood recipes. SEAFOOD SU­PER­STARS

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