How to Make Grilled Scallops with Chunky Salsa Verde
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.
20 min prep time
5 min cook time
4servings
3 scallops and 1/2 cup salsa
Print Recipe >
Step-By-Step Instructions:
- Prepare an indoor or outdoor grill.
- In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside.
- Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepper in a medium bowl.
- 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.
Nutrition facts
4 Servings
-
Serving Size
3 scallops and 1/2 cup salsa
-
Amount per serving
Calories
150
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
0.7g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
30mg
10% -
Sodium
340mg
15% -
Total Carbohydrate
12g
4%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
16g
-
Potassium
540mg
11%
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