Sea Scallops Grenobloise

Ingredients

• 2 pounds sea scallops
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 teaspoon garlic, chopped (2 cloves)
• 2 small zucchini, cut into 1/4-inch dice (2 cups)
• 1 large red pepper, cut into 1/2-inch dice (about 1 1/2 cups)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 1 large lemon, skin removed, cut into 1/2-inch dice (1/3 cup)
• 4 slices bread, cut into 1/2-inch dice and browned in the oven
• 2 tablespoons chives, chopped

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    164 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 27 milligrams cholesterol; 594 milligrams sodium

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

Preparation

1. Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
2. Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
3. Just before serving, add the croutons and sprinkle with the chives.

10 minutes