Sea Scallops Grenobloise
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:Eight servings
- 2pounds sea scallops
- 2tablespoons water
- 2tablespoons olive oil
- 1teaspoon garlic, chopped (2 cloves)
- 2small zucchini, cut into Ā¼-inch dice (2 cups)
- 1large red pepper, cut into Ā½-inch dice (about 1Ā½ cups)
- Ā½teaspoon freshly ground black pepper
- Ā¼teaspoon salt
- 1large lemon, skin removed, cut into Ā½-inch dice (ā cup)
- 4slices bread, cut into Ā½-inch dice and browned in the oven
- 2tablespoons chives, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
162 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 16 grams protein; 522 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered byPreparation
- Step 1
Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
- Step 2
Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
- Step 3
Just before serving, add the croutons and sprinkle with the chives.
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