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Grilled Scallops with Chunky Salsa Verde

Grilled Scallops with Chunky Salsa Verde
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary

This is a great seafood dish low in fat and sodium, but is packed with protein. Try pairing it with a simple arugula salad topped with a few pieces of strawberries to balance out the spicy kick of the salsa verde.

  • Prep time
    20 min
  • Cook time
    5 min
  • Servings
    4 Servings
  • Serving size
    3 scallops and 1/2 cup salsa
Dinner Foodie Lunch Quick & Easy Vegetarian Grilling Mexican/Southwestern Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 scallops and 1/2 cup salsa
  • Amount per serving Calories 150

  • Total Fat 4.5g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 340mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 16g
  • Potassium 540mg
  • Phosphorus 350mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Nonstarchy vegetable, 2 Lean protein

Dinner Foodie Lunch Quick & Easy Vegetarian Grilling Mexican/Southwestern Seafood
Ingredients

Ingredients

  • tomatillo (husked, rinsed, cut into small dice)
    1/2 lbs
  • small jalapeno (seeded, deveined and minced)
    1
  • chopped fresh cilantro
    1/4 cup
  • zucchini (seeded, cut into a small dice)
    1
  • lime juice
    2 tbsp
  • honey or 1/2 packet artificial sweetener
    1 tsp
  • garlic (minced)
    2 clove
  • large sea scallops (tabs removed (Note: Sea scallops that are fresh or that have no preservatives added are best))
    12
  • olive oil
    1 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp

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Directions

Directions

  1. Prepare an indoor or outdoor grill.

  2. In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside.

  3. Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepper in a medium bowl.

  4. Place scallops on grill, flat side down. Turning occasionally, grill until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with the chunky salsa verde.

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