Fantastic asparagus and tomato scallop recipe that is brings together wonderful taste and texture. For a low carb version, try it without the rice.
Tomato Scallop Recipe
Serves | 4 |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Ingredients
- 2 tablespoons Olive Oil
- 1 clove Garlic (Minced)
- 1lb Bay Scallops (Halved)
- 1 tablespoon Basil
- 3 medium slices Tomatoes (Diced)
- 2 cups Brown Rice (Cooked)
- 6 stalks Asparagus (Inch Pieces)
Directions
Step 1. | Cook the rice in advance according to package instructions. |
Step 2. | In a non-stick skillet, heat oil and garlic for 1-2 minutes. |
Step 3. | Add the scallops and cook for 1-2 minute. |
Step 4. | Add the basil, tomatoes, asparagus, and salt and pepper. Cook for approximately 4-5 minutes until the mix is warm and the scallops are cooked throughout. The scallops should be white throughout. |
Step 5. | Serve the mix over a bed of rice. |
Nutritional Information | |
---|---|
Calories | 333 |
Total Fat | 8g |
Saturated Fat | 1g |
Cholesterol | 60mg |
Sodium | 364mg |
Total Carbohydrates | 30g |
Dietary Fiber | 5g |
Sugars | 5g |
Protein | 30g |
The nutritional content above is approximate, per serving. The figures have been rounded to the nearest whole number. (e.g., 1.4 grams becomes 1 gram).