Recipes

Tender hot scallops pair gorgeously with cool bright red salsa.

2 large tomatoes, seeded and chopped
6 kalamata or oil-cured olives, pitted and sliced
4 tablespoons finely chopped basil or oregano leaves or ½ teaspoon of dried basil or oregano leaves, crushed
2 tablespoons balsamic vinegar
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound sea scallops

Preheat oven to 450 degrees F.

In a medium bowl, combine the tomatoes, olives, 2 tablespoons olive oil, basil, vinegar, garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper. Let the mixture stand for 10 minutes.

Meanwhile, in another medium bowl, toss the scallops with the remaining 2 tablespoons of olive oil, ¼ teaspoon of salt, and 1/8 teaspoon of pepper. In a shallow roasting pan or jelly-roll pan, arrange the scallops. Roast them for 10 minutes or until the scallops turn opaque. Serve the tomato salsa with the hot scallops.

Per serving, about: Calories: 256, Protein: 20 g. Carbohydrate: 7 g, Dietary Fiber: 1g, Total Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 37 mg, Calcium: 43 mg, Sodium: 477 mg.