Seared Scallops with Mint Pesto
Recipe from
Diabetic Living
A refreshing mint, almond, and Parmesan cheese topper is a tantalizing flavor partner for these plump, tender sea scallops.
Servings:
2 servings (3 scallops, 1/4 cup pesto, 1/2 cup watercress per serving)
Total Time:
25 mins
Ingredients
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1/3 cuplightly packed fresh mintsee savings
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1/4 cuplightly packed fresh flat-leaf parsleysee savings
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2 tablespoonsalmonds, toasted and choppedsee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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2 tablespoonswatersee savings
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1 tablespoonlemon juicesee savings
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2 clovesgarlic, mincedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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6sea scallops (8 to 10 ounces total)see savings
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1 teaspoonolive oilsee savings
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1 cupfresh watercress or spinachsee savings
Directions
1.
For pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
2.
Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
3.
Serve scallops and pesto over watercress.
Nutrition information
Per serving: Calories 189, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 42 mg, Sodium 536 mg, Carbohydrate 7 g, Total Sugar 1 g, Fiber 1 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 15%, Iron 20%. Exchanges: Vegetable .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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