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Nutritional Information
Calories 311
Fat 15.0g
Carbohydrates 20.0g
Cholesterol 37mg
Sodium 463mg
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Pan-Seared Scallops With Italian Greens and Rosemary Sauce
Ingredients
l bunch broccoli rabe, washed and stemmed (produce department)
4 tablespoons Extra Virgin Olive Oil (aisle #11)
1 pound fresh sea scallops (service seafood department)
2 tablespoons minced garlic (produce department)
1 can (28 ounces) Progresso Italian Style Tomatoes, drained and cut up into cubes
1 tablespoon finely chopped fresh rosemary (produce department)
Note: fresh rosemary can be substituted with 1 teaspoon of dried rosemary
(spice rack end of aisle #11)
Sea salt and pepper (aisle #11)
Directions
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1. Cook broccoli rabe in boiling water until just soft, 3 to 5 minutes; drain
2. Heat skillet on High; sear scallops on one side until golden, 2 to 3 minutes; turn and sear other side, 2 minutes. Remove and set aside.
3. Reduce to Medium; add 2 tablespoons olive oil; add garlic and sauté until soft (do not brown).
4. Add tomatoes and rosemary; season to taste with salt and pepper.
5. Return scallops to pan; heat through and serve over hot broccoli rabe.
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Servings
Serves 4
Time To Cook
Total = 15 Minutes
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