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Ingredients
2 pounds sea scallops
2 tablespoons water
2 tablespoons olive oil
1 teaspoon garlic, chopped (2 cloves)
2 small zucchini, cut into ¼-inch dice (2 cups)
1 large red pepper, cut into ½-inch dice (about 1 ½ cups)
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 large lemon, skin removed, cut into ½-inch dice (⅓ cup)
4 slices bread, cut into ½-inch dice and browned in the oven
2 tablespoons chives, chopped
Nutritional analysis per serving (8 servings)
14 grams carbs; 27 milligrams cholesterol; 164 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 517 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
- Step 2
Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
- Step 3
Just before serving, add the croutons and sprinkle with the chives.
Private Notes