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Roasted Scallops with Tomato Salsa
Roasted Scallops with Tomato Salsa

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Smart Balance

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Fresh tomatoes and kalamata olives lend the perfect fresh and healthful topping to these scallops.

Recipe Ingredients

2 large tomatoes, seeded and chopped
6 kalamata or oil-cured olives, pitted and sliced
4 tablespoons Smart Balance® Cooking Oil
1 tablespoon finely chopped basil or oregano leaves (or 1/2 teaspoon dried leaves, crushed)
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
1/4 teaspoon salt (1/8 for tomatoes, 1/8 for scallops)
1/4 teaspoon black pepper (1/8 for tomatoes, 1/8 for scallops)
1 pound sea scallops, rinsed and patted dry

Recipe Steps

In medium bowl, combine tomatoes, olives, 2 tablespoons Smart Balance® Cooking Oil, basil, vinegar, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper.

Let stand 10 minutes.

Meanwhile, preheat oven to 450 degrees.

In another medium bowl, toss scallops with remaining 2 tablespoons cooking oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.

In shallow roasting pan or jelly-roll pan, arrange scallops.

Roast 4 minutes or until scallops turn opaque.

Transfer scallops to a serving platter. Spoon tomato mixture over top and serve.

Nutrition Facts

Makes 6 servings.

Nutrition Per Serving:
Calories 163
Saturated Fat 1.4g
Total Fat 10g
Calcium 23mg
Sodium 136mg
Fiber 1g
Sugars 0g
Carbohydrates 5g
Protein 13g