The following is a light recipe adapted from “Cucina Del Mare,” by Evan Kleiman.
ROASTED SCALLOPS AND TOMATOES
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Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 pound small bay scallops, well drained
15 cherry tomatoes, cut in half
1 tablespoon each: flour, fresh oregano leaves
2 medium cloves garlic, peeled, minced
1/3 cup finely chopped parsley
1 large shallot, peeled, minced
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons olive oil
1 lemon, cut into wedges
1. Heat oven to 450 degrees. Combine scallops and tomatoes in bowl. Sprinkle with flour; stir gently. Stir in remaining ingredients except lemon wedges.
2. Transfer to a baking dish. Bake 10 minutes, stirring once. Serve with lemon wedges on side.
Nutrition information per serving:
Calories …… 192 Fat ……. 8 g Cholesterol .. 37 mg
Sodium ….. 326 mg Carbo …. 10 g Protein ….. 20.5 g