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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

5 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 23.3g 47% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 0.6g; fat 7.5g 12% DV; saturated fat 1.5g 8% DV; cholesterol 41.8mg 14% DV; vitamin a iu 1258.5IU 25% DV; vitamin c 33.3mg 56% DV; folate 35.7mcg 9% DV; calcium 151.6mg 15% DV; iron 3.7mg 20% DV; magnesium 80.5mg 29% DV; potassium 439.5mg 12% DV; sodium 535.6mg 21% DV.