|Serving Size||½ of recipe|
|Total Fat|| 9 g|
|Saturated Fat|| 1.5 g|
|Sodium|| 719 mg |
|Total Carbohydrate|| 11 g|
|Dietary Fiber|| 1.5 g |
|Protein|| 31 g|
| Olive oil||2 + 1 teaspoons|
| Large sea scallops, rinsed and drained||¾ pound|
| Salt||1/8 + ¼ teaspoon|
|Freshly ground pepper to taste|
|Cherry or grape tomatoes||½ pint |
| Scallions, sliced||2|
|Juice of 1 lemon|
|Flat-leaf parsley, chopped||2 tablespoons |
| Paprika||½ teaspoon|
| Grated Parmesan cheese||1 tablespoon|
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Season scallops with 1/8 teaspoon salt and pepper, add to skillet, and sauté about 2-3 minutes per side, until just cooked through. Remove scallops from pan, cover, and set aside.
- Add 1 teaspoon oil and tomatoes to pan and sauté about 3 minutes, until tomatoes begin to burst. Stir in scallions, lemon juice, parsley, ¼ teaspoon salt, and paprika. Then add scallops back to pan, sprinkle with Parmesan cheese, and sauté 1-2 minutes.
4 very lean meats; 1.5 fats; 1 vegetable
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