Greek Scallops with Cherry Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 258.4
- Total Fat: 9.4 g
- Cholesterol: 50.8 mg
- Sodium: 761.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.2 g
- Protein: 30.6 g
View full nutritional breakdown of Greek Scallops with Cherry Tomatoes calories by ingredient
Introduction
Modified from the South Beach Diet shrimp recipe. The seasonings are to your taste, but I have found that about 1 tablespoon of the parsley and oregano work nicely. You can also use white white instead of vinegar. Some people have suggest using a little bit of chicken broth, but that is optional (1/4 cup if you do). I serve this over a bed of fresh spinach with a nice wheat roll, or just over rice. The servings are for 4, but you can alter it. Modified from the South Beach Diet shrimp recipe. The seasonings are to your taste, but I have found that about 1 tablespoon of the parsley and oregano work nicely. You can also use white white instead of vinegar. Some people have suggest using a little bit of chicken broth, but that is optional (1/4 cup if you do). I serve this over a bed of fresh spinach with a nice wheat roll, or just over rice. The servings are for 4, but you can alter it.Number of Servings: 4
Ingredients
-
* Scallops, raw, 1 lb
* Red Ripe Tomatoes, 24 oz
* Mushrooms, fresh, 8 oz
* Reduced Fat Feta Cheese, 8 tbsp
* Balsamic Vinegar, 1 tbsp
* Garlic, 2 clove
* Extra Virgin Olive Oil, 2 tsp
* Parsley
* Salt
* Pepper, black
* Oregano
Directions
Saute the tomatoes and mushrooms in the olive oil.
Season with salt and pepper.
Add the spinach.
When the tomatoes start to peel, turn down to low heat.
In another pan (or the same one, if you have removed the veggies) cook the scallops. Put the rest of your seasonings in here, with the balsamic vinegar.
When the scallops are done, mix with the veggies in a bowl and toss with feta cheese.
Serve plain, over rice, with angel hair pasta, or with a nice crusty bread.
Really quick and tasty!
Number of Servings: 4
Recipe submitted by SparkPeople user .
Season with salt and pepper.
Add the spinach.
When the tomatoes start to peel, turn down to low heat.
In another pan (or the same one, if you have removed the veggies) cook the scallops. Put the rest of your seasonings in here, with the balsamic vinegar.
When the scallops are done, mix with the veggies in a bowl and toss with feta cheese.
Serve plain, over rice, with angel hair pasta, or with a nice crusty bread.
Really quick and tasty!
Number of Servings: 4
Recipe submitted by SparkPeople user .