Scallops, Pancetta and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Scallops - about 5 mediumBrocolli - about 5 long speared tipsGreen Asparagus - about 6 spear, medium Mangetout - half a handful Zucchini, baby - 4Lemon Juice, 1 lemon yield Pam Olive Oil - 5 cals per 4 second spray, 1 serving Cherry Tomatoes - 5-6Citterio Cubetti Pancetta - 0.5 oz (half a pack)Chopped garlic - 2 clovesSprinkle of thyme (preferably fresh)Black pepper - as much as you like...!
Put water to boil in a sauce pan. Spray PAM olive oil into frying pan and heat. Put the garlic and pancetta into the frying pan and fry till just before golden - and add the scallops and fry for about 2.5 mins. In the meantime put the greens into the boiling water. Add some lemon, thyme and pepper to the scallops, pancetta and garlic. Flip the scallops and cook another 2 mins. Drain the greens - add a bit of lemon juice and black pepper and put on plate. Take scallops/pancetta off the heat and place on top of the greens. Add pepper/lemon juice to suit your taste.
Serving Size: Makes 1 large serving
Number of Servings: 1
Recipe submitted by SparkPeople user NICIWIKI.
Serving Size: Makes 1 large serving
Number of Servings: 1
Recipe submitted by SparkPeople user NICIWIKI.
Nutritional Info Amount Per Serving
- Calories: 338.9
- Total Fat: 9.5 g
- Cholesterol: 34.8 mg
- Sodium: 315.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.5 g
- Protein: 26.4 g
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