Posts Tagged ‘scallops’
Asian Scallops Dinner is a delicious and hearty Vietnamese recipe for a seafood meal. This is loaded with vegetables. Ingredients include: fresh zucchini, carrots, garlic, lime juice, scallions, radishes, sesame oil, ginger, basil and fish sauce. This takes only (40) minutes to make on the stovetop and it’s also a healthy low calories, low fat, low cholesterol, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (7 SmartPoints), (6 PointsPlus) recipe. Makes (4) servings with a (1-3/4 cup) serving size. Asian Scallops Dinner will be loved by all of your family, friends and guests.
Prep Time: 20 Minutes.
Cooking Time: 20 Minutes.
Special Equipment Needed:
A food processor with spiral slicing blade.
[You will need to use a food processor for spiralizing the vegetables].
3 Tbsp toasted (dark) sesame oil
2 scallions, chopped
1 Tbsp minced garlic
2 tsp minced ginger
1 tsp brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp fish sauce
1 Tbsp lime juice
5 cups spiralized zucchini noodles,
(from about 2 medium-size zucchini)
(8 oz) bay scallops, cooked
1 cup spiralized or shredded carrots
1 cup slivered white or red radishes
3 Tbsp chopped fresh basil
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Scallops and Avocado Salad is a great recipe for a perfectly spiced seafood salad main entree. Seared scallops combined with avocados and red grapefruit; spiced with ginger and thyme. It’s also a healthy Weight Watchers (7) PointsPlus recipe. Makes 4 Servings. Everyone will love this Scallops and Avocado Salad.
2 large red grapefruit, peeled and sectioned (1-1/2 cups)
1 medium avocado, peeled and thinly sliced
2 tbsp champagne or white wine vinegar
2 tbsp olive oil, divided
2 tsp minced shallot
1-1/2 tsp thyme leaves, divided
1/4 tsp + 1/8 tsp salt, divided
1/4 tsp ground black pepper
1/2 tsp ground ginger
1 lb large sea scallops (about 12)
12 oz fresh baby spinach leaves
1. Gently toss together the grapefruit segments and avocado slices in a medium size bowl. Set aside. Mix together the vinegar, 1 tablespoon of the olive oil, shallot, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and the 1/4 tsp black pepper in a small bowl with wire whisk until well blended. Set aside.
2. Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in a small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.
3. Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.
Yield: 4 servings
WW PointsPlus = 7
Carb Choices: 1
Calories: 287, Fat 15g, Carbohydrates 17g, Cholesterol 36mg, Sodium 490mg, Fiber 5g, Protein 21g
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