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Scallop and Veggie Saute
  (183 ratings) Nutrition Information:
Calories: 356Protein: 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.
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Ingredients:
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 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
Directions:
| 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. |
| 3 | ENJOY! |
| Ratings & Reviews |
(183 ratings) |
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