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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

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Recipe Summary

active:
5 mins
total:
25 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 23.3g; carbohydrates 7g; dietary fiber 1.2g; sugars 0.6g; fat 7.5g; saturated fat 1.5g; cholesterol 41.8mg; vitamin a iu 1258.5IU; vitamin c 33.3mg; folate 35.7mcg; calcium 151.6mg; iron 3.7mg; magnesium 80.5mg; potassium 439.5mg; sodium 535.6mg.
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