Sauteed Scallops with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This preparation can be served in scallop-shell dishes for an impressive main course. Ingredients:
4 tablespoons olive oil |
2 green onions, thinly sliced |
1 carrot, cut into matchstick-size strips |
1 garlic clove, minced |
10 large sea scallops |
1 tomato, seeded, cut into strips |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh lemon juice |
1 tablespoon balsamic vinegar or red wine vinegar |
Directions:
1. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
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