SCALLOPS OR SHRIMP WITH PESTO AND CHERRY TOMATOES
Servings: 2
Prep time: 0:10:00
Bake/Cook time: 0:20:00
Calories: 490
Fat: 29 grams
Protein: 44 grams
Carbohydrates: 10 grams
Fiber: 2 grams
Net Carbs: 8 grams
1 pound sea scallops or medium shrimp, peeled
1/4 cup prepared pesto
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
8 cherry tomatoes, halved
1. Bring 4 cups of lightly salted water to a boil. Add
scallops or shrimp; remove from heat. After 8 minutes,
remove scallops with slotted spoon. In a large bowl, mix
pesto, olive oil and parsley. Stir in scallops. Before
serving gently toss scallop mixture with cherry tomato
halves.
Bright in color and flavor, this dish can be enjoyed all year long
thanks to refrigerated pesto and availability of cherry tomatoes
even in winter.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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