ROTW - March 30

Seared Scallops w/ Roasted Tomatoes

Serve on fettucine tossed with EVOO and grated lemon rind

3C Grape Tomatoes
Cooking Spray
1/2 tsp Kosher Salt
1/2 tsp ground black pepper
1 tbl Olive Oil
1 1/2 lbs Sea Scallops
2 tbl sliced basil

1. Preheat broiler

2. Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes w/ cooking spray. Sprinkle tomatoes with 1/4 tsp salt and 1/4 tsp pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.

3. While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining salt and pper. Add scallpos to skillet; cooke 2 minutes on each side or until desired degree of doneness. Serve scallops with tomatoes; sprikle with basil.

Yield: 4 servings.

Calories: 204
Fat: 5.1g
Protein: 29.6g
Carb: 9.4g
Fiber: 1.4g
Chol: 56mg
Iron: 1.1mg
Sodium: 519mg
Calc: 49mg