- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 145.6
- Total Fat: 1.3 g
- Cholesterol: 37.4 mg
- Sodium: 658.4 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.5 g
- Protein: 21.3 g
Rosemary Scallops with Italian-Style CabbageSubmitted by: ANTIOCHIA
For the Scallops:
8 oz. scallops (about 6 large)
1 tablespoon finely chopped fresh Rosemary leaves (or more to taste)
2 tablespoons fresh lemon juice
For the Cabbage
1 10-oz. package finely shredded cabbage (no carrots)
1 cup water
1 vegetable bouillon cube of 1 teaspoon vegetable broth seasoning
2 tablespoons minced onion
5 leaves fresh basil, rolled and sliced thin
1/2 teaspoon oregano
1/2 teaspoon dehydrated garlic
dash of vinegar (optional)
Salt and pepper to taste
In a medium to large sauce pan, add the water and bouillon cube and start heating. Chop the onion and add to the pot. Add the oregano, and dehydrated garlic. Stir well. Then stir in the cabbage and basil. Bring to a boil, stirring occasionally, then turn heat down and let cook until as tender as you like.
Meanwhile dump the scallops, lemon juice, rosemary into the hot skillet. Sprinkle liberally with Italian seasoning. Cook turning occasionally until scallops are done and most of the liquid has evaporated living a brown residue in the skillet.
Taste the cabbage. Add a dash of vinegar if desired, and salt and pepper if needed. Divide the cabbage between two plates. Top each plate of cabbage with half the scallops. Stir a little water into the brown residue in the pan and then spoon it over the scallops and cabbage.
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.