Scallops with Cherry Tomato Saute
Scallops are infinitely adaptable. Here, these low-fat, low-cholesterol morsels of succulent seafood are sautéed with cherry tomatoes and enlivened with a vermouth-based sauce. Serve the scallops with Asian rice vermicelli or brown rice.
| Servings | Prep Time | Cook Time |
| 4servings | 5minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 10minutes |
Ingredients
- 500 g large scallops
- 4 tsp cornstarch
- 2 tsp olive oil
- 3 garlic cloves finely chopped
- 250 g cherry tomatoes
- 2/3 cup dry vermouth, white wine or reduced-salt chicken stock
- 1/3 cup fresh basil chopped
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Coat the scallops in 3 teaspoons cornstarch, shaking off the excess. Heat the oil in a large nonstick frying pan over medium heat. Add the scallops and sauté until golden-brown and cooked through, about 3 minutes. With a slotted spoon, transfer the scallops to a bowl.
- Add the garlic to the pan and cook for 1 minute. Add the cherry tomatoes and cook until they begin to collapse, about 4 minutes. Add the vermouth and basil to the pan. Bring to a boil and cook for 1 minute.
- Meanwhile, stir together the remaining 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl. Add the cornstarch mixture to the pan and cook, stirring, until the cherry tomato sauce is slightly thickened, about 1 minute.
- Return the scallops to the pan, reduce to a simmer, and cook just until heated through, about 1 minute. Serve hot.
Recipe Notes
Per serving: 120 calories, 15 g protein, 3 g total fat, 1 g saturated fat, 41 mg cholesterol, 5 g total carbohydrate, 2 g sugars, 1 g fibre, 221 mg sodium
The fat used here is heart-friendly olive oil, high in monounsaturated fat that protects beneficial HDL cholesterol levels while lowering harmful LDL levels. The mineral-rich scallops are low in both saturated and total fat.
