Mediterranean-Herbed Scallops

Name: Mediterranean-Herbed Scallops
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps butter; 946 milliliters hot cooked fusilli pasta; 118 milliliters dry white wine; 118 milliliters fat-free reduced-sodium chicken broth; 79 milliliters ATHENOS Traditional Crumbled Feta Cheese; 2 Tbsps chopped fresh chives, divided; 1 Tbsp chopped fresh mint; 1 clove garlic, minced; 10 pitted Kalamata olives, sliced; 1 Tbsp fresh lime juice; 2 plum tomatoes, chopped; 0 teaspoons each salt and pepper, divided; 454 grams sea scallops, well dried

This recipe makes 20 servings with 64 calories, 2g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up sea scallops, fusilli pasta, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Sprinkle scallops with pepper and 1/8 tsp. salt. Melt butter in large nonstick skillet on medium-high heat.

Ingredients you will need

Scallops

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides.

Ingredients you will need

Scallops

Remove from heat; cover to keep warm.

Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.

Ingredients you will need

Tomato

Garlic

Olives

Broth

Wine

Equipment you will use

Frying Pan

Stir in 1 Tbsp. each chives, mint and lime juice.

Ingredients you will need

Lime Juice

Chives

Mint

Add scallops; stir. Simmer on low heat 1 min. or until heated through.

Ingredients you will need

Scallops

Add pasta; toss to coat.

Ingredients you will need

Pasta

Transfer to bowl; top with cheese and remaining chives.

Ingredients you will need

Cheese

Chives

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

butter 946milliliters

hot cooked fusilli pasta 118milliliters

dry white wine 118milliliters

fat-free reduced-sodium chicken broth 79milliliters

ATHENOS Traditional Crumbled Feta Cheese 2Tbsps

chopped fresh chives, divided 1Tbsp

chopped fresh mint 1clove

garlic, minced 10

pitted Kalamata olives, sliced 1Tbsp

fresh lime juice 2

plum tomatoes, chopped 0teaspoons

each salt and pepper, divided 454grams

sea scallops, well dried

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.