Lightly Seared Sea Scallops with Corn and Tomato Salad Recipe
Calling all Seafood Lovers-wonderful main dish served warm. Its a favorite!
Ingredients
- 16 ounces Sea Scallops (Prefer Fresh)
- 2 tablespoons butter
- 1/2 lemon (juice only)
- 1 teaspoon garlic salt
- 1 cup Corn kernels (cooked)
- 1 cup Cherry Tomatoes-halved
- One tablespoon Canola Oil
- one teaspoon Vinegar
- Pinch of Sugar
- Salt and Black Pepper, to taste
Directions
- In a saute pan add butter, on medium heat, once melted turn heat to medium-high add seasoned sea scallops (work in batches if necessary) saute 2-3 minutes. Remove to a plate.
- Lower heat back to medium add corn and halved tomatoes and cook 3 minutes, stir during cooking time.
- Transfer to a serving bowl add oil, vinegar, sugar, S & P, stir gently
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 91 | 44% |
| Total Fat 10.31g | 13% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 225mg | 9% |
| Potassium 447mg | 13% |
| Total Carbs 9.12g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.39g | 1% |
| Protein 19.99g | 32% |
