This is a light and delicious meal or appetizer. Combine it with some garlic bread to make this a little bit more filling.
Ingredients
- 12 sea scallops
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) chopped fresh thyme
- 1 clove garlic, rasped
- 2 red peppers, quartered
- 2 tsp (10 mL) extra virgin olive oil
- 1 cup (250 mL) halved grape tomatoes
- 2 tsp (10 mL) capers, chopped
- 1 clove garlic, minced
- 1/4 tsp (1 mL) hot pepper flakes
- 1 tbsp (15 mL) red wine vinegar
Directions
1. In a bowl, coat scallops with lemon juice, thyme and garlic; set aside.
2. Spray peppers with cooking spray and grill over medium high heat for about 8 minutes, turning occasionally until tender and golden. Remove to cutting board and chop; set aside.
3. In a skillet, heat oil over medium high heat and sauté tomatoes, capers, garlic and hot pepper flakes for 2 minutes. Stir in chopped peppers and vinegar. Stir to combine; remove from heat.
4. Spray scallops with cooking spray and place on grill over medium high heat and grill, turning once for about 4 minutes or until grill marked and opaque. Serve on tomato and pepper mixture.
Nutritional info per serving (1 of 4)
Calories 120
Protein 14 g
Sodium 200 mg
Potassium 540 mg
Total fat 3.5 g
Saturated fat 3.5 g
Cholesterol 3.5 g
Carbohydrates 6 g
Fiber 1 g
Sugars 4 g
Added sugars 0 g
For more recipes, check out the Heart and Stroke Foundation of Canada website.
