Rosemary Fried Scallops with Tomato-Caper Salad

Rosemary Fried Scallops with Tomato-Caper Salad
For $1.14 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 66 calories, 1g of protein, and 4g of fat each. It is a good option if you're following a gluten free and vegan diet. A mixture of rice vinegar, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Combine tomato and next 6 ingredients (through pepper).
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PepperPepper
TomatoTomato
3
Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.
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CornmealCornmeal
RosemaryRosemary
ScallopsScallops
ShakeShake
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Ziploc BagsZiploc Bags
4
Add scallops to pan; cook 3 minutes on each side or until done.
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ScallopsScallops
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Frying PanFrying Pan
5
Serve with tomato salad.
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TomatoTomato
DifficultyMedium
Ready In45 m.
Servings4
Health Score10
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