Sauteed Sea Scallops With Tomatoes and Zucchini

Ingredients

• 1 ¼ pounds sea scallops
• 3 small zucchini, about 1/2 pound
• 4 small, ripe plum tomatoes
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
• 4 tablespoons coarsely chopped basil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    209 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 18 grams protein; 41 milligrams cholesterol; 564 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
2. Trim the ends of the zucchini, and cut them into 1/8-inch slices.
3. Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
4. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
5. In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
6. Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

10 minutes