A refreshing mint, almond and Parmesan cheese topper is a tantalizing flavor partner for these plump, tender sea scallops. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • To prepare the pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.

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  • Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.

  • Serve scallops and pesto over watercress.

Nutrition Facts

189 calories; 7.5 g total fat; 1.5 g saturated fat; 42 mg cholesterol; 536 mg sodium. 440 mg potassium; 7 g carbohydrates; 1.2 g fiber; 1 g sugar; 23.3 g protein; 1258 IU vitamin a iu; 33 mg vitamin c; 36 mcg folate; 152 mg calcium; 4 mg iron; 81 mg magnesium;

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