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.

Scallops with Cherry Tomato Saute
Scallops with Cherry Tomato Saute
Servings Prep Time Cook Time
4servings 5minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.