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Monday, April 20, 2009

Spring Flavors: Seared Mint Scallops

I found this terrific recipe in Diabetic Living, Spring 2009 issue, page 24. It is simple and brings a sweet balance of seared protein and the fresh flavor of mint and watercress. Look for the big sea scallops rather than bay scallops and cook in a searing to skillet for a nicely caramelized finish.

Seared Scallops with Mint Pesto
1/3 cup lightly packed fresh mint
1/4 cup lightly packed fresh flat-leaf parsley
2 tablespoons almonds, toasted & chopped
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
2 cloves garlic, minced
6 sea scallops (8 to 10-ounces total)
1 teaspoon olive oil
1 cup fresh watercress or spinach

For Pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 tablespoons water, lemon juice, garlic, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and process until nearly smooth. Set aside.

Rinse scallops and pat dry with paper towels to avoid hot oil splatters. Season scallops with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Adscallops; cook 4 to 6 minutes or until scallops are opaque, turning once halfway through cooking.

Divide clean, fresh watercress on 2 plates. Serve scallops and pesto over watercress.

Serves 2. Per Serving: 189 calories, 23g protein, 8g fat (2g saturated fat), 7g carbohydrate.

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