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Obesity Discussion · 08-11-07, 01:02 AM

WARM SCALLOP SALAD

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:05:00

Calories: 246
Fat: 8 grams
Protein: 29 grams
Carbohydrates: 12 grams
Fiber: 1 grams
Net Carbs: 11 grams
1 1/2 pounds sea scallops, patted dry (about 24)
salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup green onion, sliced (2 green onions)
2 tablespoons fresh lime juice (3 limes)
2 tablespoons fresh cilantro, chopped
1 1/2 cups red bell pepper, diced
1/2 cup corn kernels, fresh preferred
Orange slices, for garnish (optional)
1. Season scallops with salt and pepper. Using one or two
large nonstick skillets, heat oil over high heat until hot.
Add scallops and saut until browned and just cooked
through, about 2 minutes per side (scallops should be
opaque but not rubbery). Transfer scallops to a large
bowl. Gently stir in green onions, lime juice and cilantro.
2. Reduce heat to medium-high and add pepper and corn.
Saut until softened and slightly browned, about 3
minutes. Add to bowl of scallops. Serve warm atop
orange slices (if using).
Using fresh scallops is the key to this simple salad.

08-11-07, 01:02 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Warm Scallop Salad WARM SCALLOP SALAD Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:05:00 Calories: 246 Fat: 8 grams Protein: 29 grams Carbohydrates: 12 grams Fiber: 1 grams Net Carbs: 11 grams 1 1/2 pounds sea scallops, patted dry (about 24) salt and freshly ground black pepper 1/4 cup olive oil 1/2 cup green onion, sliced (2 green onions) 2 tablespoons fresh lime juice (3 limes) 2 tablespoons fresh cilantro, chopped 1 1/2 cups red bell pepper, diced 1/2 cup corn kernels, fresh preferred Orange slices, for garnish (optional) 1. Season scallops with salt and pepper. Using one or two large nonstick skillets, heat oil over high heat until hot. Add scallops and saut until browned and just cooked through, about 2 minutes per side (scallops should be opaque but not rubbery). Transfer scallops to a large bowl. Gently stir in green onions, lime juice and cilantro. 2. Reduce heat to medium-high and add pepper and corn. Saut until softened and slightly browned, about 3 minutes. Add to bowl of scallops. Serve warm atop orange slices (if using). Using fresh scallops is the key to this simple salad. Atkins - Warm Scallop Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________