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Reston Hospital Center
StoneSpring Emergency Center

Sauted Scallops and Tomatoes

Nutrition Facts

Serving Size ½ of recipe
Calories 250
Total Fat 9 g
Saturated Fat 1.5 g
Sodium 719 mg
Total Carbohydrate 11 g
Dietary Fiber 1.5 g
Protein 31 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 + 1 teaspoons
Large sea scallops, rinsed and drained ¾ pound
Salt 1/8 + ¼ teaspoon
Freshly ground pepper to taste
Cherry or grape tomatoes ½ pint
Scallions, sliced 2
Juice of 1 lemon
Flat-leaf parsley, chopped 2 tablespoons
Paprika ½ teaspoon
Grated Parmesan cheese 1 tablespoon


  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Season scallops with 1/8 teaspoon salt and pepper, add to skillet, and sauté about 2-3 minutes per side, until just cooked through. Remove scallops from pan, cover, and set aside.
  2. Add 1 teaspoon oil and tomatoes to pan and sauté about 3 minutes, until tomatoes begin to burst. Stir in scallions, lemon juice, parsley, ¼ teaspoon salt, and paprika. Then add scallops back to pan, sprinkle with Parmesan cheese, and sauté 1-2 minutes.
  • Exchanges

    4 very lean meats; 1.5 fats; 1 vegetable

  • Side Suggestions: Garlic Bread