Nutritional Information Calories: 217 Fat: 5.1g Protein: 30 Carbohydrates: 12.1g Fiber: 1.5g Cholesterol: 56mg. Iron: 1.2mg Sodium: 464mg. Calcium: 49mg. Rosemary Fried Scallops with Tomato-Caper Salad The cornmeal coating gives the scallops a very crunchy crust. Serve with orzo tossed with olive oil and salt. Ingredients 1 tablespoon olive oil (aisle # 6) 2 cups chopped tomato (produce department) 1 tablespoon chopped fresh parsley (produce department) 1 tablespoon capers (aisle # 6) 2 teaspoons plain rice vinegar (aisle # 8) 1/4 teaspoon sugar (aisle # 8) 1/4 teaspoon salt (aisle # 8) 1/4 teaspoon freshly ground black pepper (aisle # 8) 2 tablespoons cornmeal (aisle # 8) 1 teaspoon chopped fresh rosemary (produce department) 1 ½ pounds Foley fresh sea scallops (service meat & seafood) Directions   Heat oil in a large nonstick skillet over medium-high heat. Combine tomato and next 6 ingredients (through pepper). Combine cornrneal, rosemary, and scallops in a zip top plastic bag, seal and shake well to coat. Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad. Servings Serves 4, serving size: about 4 ounces scallops and about ½ cup salad. Time To Cook Total = 25 Minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.