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Grilled Scallops with Chunky Salsa Verde
20 min prep time
5 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Grilled Scallops with Chunky Salsa Verde
This is a great seafood dish low in fat and sodium, but is packed with protein. Try pairing it with a simple arugula salad topped with a few pieces of strawberries to balance out the spicy kick of the salsa verde.
20 min prep time
5 min cook time
4servings
3 scallops and 1/2 cup salsa
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Step-By-Step Instructions:
- Prepare an indoor or outdoor grill.
- In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside.
- Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepper in a medium bowl.
- Place scallops on grill, flat side down. Turning occasionally, grill until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with the chunky salsa verde.
Nutrition facts
4 Servings
-
Serving Size
3 scallops and 1/2 cup salsa
- Amount per serving Calories 150
-
Total Fat
4.5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 30mg
- Sodium 340mg
-
Total Carbohydrate
12g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 16g
- Potassium 540mg
- Phosphorous 350mg
Ingredients
tomatillo (husked, rinsed, cut into small dice)
1/2 lbs
small jalapeno (seeded, deveined and minced)
1
chopped fresh cilantro
1/4 cup
zucchini (seeded, cut into a small dice)
1
lime juice
2 tbsp
honey or 1/2 packet artificial sweetener
1 tsp
garlic (minced)
2 clove
large sea scallops (tabs removed (Note: Sea scallops that are fresh or that have no preservatives added are best))
12
olive oil
1 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
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