If you love shrimp scampi, this dish will soon become you go to garlicky go-to. Plan to cook the scallops the same day you buy them since shellfish are delicate and very perishable. For the yellow phase, ½ cup of your favorite cooked whole grain will make a nice addition.
Ingredients Serves 1
½ cup chopped parsley
4 garlic cloves, minced
1 tablespoon olive oil
¼ teaspoon Mrs. Dash or freshly ground black pepper
6 ounces sea scallops
2 cups cauliflower florets
2 cups broccoli florets
½ teaspoon dried thyme
½ teaspoon dried oregano
Place the parsley, garlic, olive oil and Mrs. Dash or black pepper in a small bowl. Stir well with a spoon. Add the scallops and toss them in the parsley mixture.
Fill a stockpot with 2 inches of water and fit it with a steamer basket. Add the cauliflower and broccoli and cover. Steam 4 to 5 minutes until the florets are fork tender. Sprinkle with the thyme and oregano.
While the vegetables are steaming cook the scallops. Heat a medium skillet over medium heat. Add the scallops along with any of the parsley mixture from the bowl. Cook the scallops 3 to 4 minutes, turning once or twice until the scallops are no longer translucent inside. Serve immediately with steamed vegetables.
Nutritional Stats Per Serving
(Serving size: 5 cups)
483 calories, 52g protein, 8g sugars, 38g carbohydrates, 16g fat (2g saturated), 82mg cholesterol, 11g fiber, 1471mg sodium