Articles You May Find Interesting
By Sidra Forman, Chef Thanksgiving is practically synonymous with food—and lots of...
This week, you couldn’t help but have chocolate on the brain—whether or not you’re even a fan of Valentine’s Day. All the tempting chocolate ads and bulging display cases make it hard to resist the...
How do you think this day is going to go? This week? The upcoming year and beyond? Do you generally expect that more good things than bad will happen and that most of your goals...
Fresh tomatoes and kalamata olives lend the perfect fresh and healthful topping to these scallops.
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
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.
Makes 6 servings.
Nutrition Per Serving:
Saturated Fat 1.4g
Total Fat 10g