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Scallop and Veggie Saute
Scallop and Veggie Saute

Category: Main Dish | Serves: 4

(183 ratings)

Nutrition Information:
Calories: 356
Protein: 32 g
Carbs: 44 g
Fat: 7 g
Saturated Fat: 2 g
Sodium: 353 mg
Fiber: 14 g

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Tender scallops and the fresh smell of basil highlight this great sauté. Even a newbie in the kitchen will have fun making this impressive meal.
1 tablespoon olive oil
1 teaspoon minced or crushed garlic
1 pound bay or sea scallops, halved
2 tablespoon chopped fresh basil or 2 teaspoons dried
3 large tomatoes, chopped or 1 can no salt added chopped tomatoes
1 cup sliced mushrooms
1 small package baby spinach or 1 small bunch fresh spinach (wash well and remove stems)
Black pepper to taste
4 tablespoons parmesan cheese
1 Heat olive oil and garlic over low heat for about 1 minute. Stir in scallops, cover and cook for 1 minute. Stir in basil, tomatoes, mushrooms, spinach and black pepper.
2 Cover and cook for about 5 minutes, stirring occasionally until scallops whiten. Serve with brown rice or whole wheat pasta and top each serving with 1 tablespoon parmesan.

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