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From refreshing soups and salads to sumptuous desserts, the possibilities for great summertime meals are endless. But "The South Beach Diet Taste of Summer Cookbook" is far more than a single-season cookbook; many of the recipes in the book can easily be adapted to what's freshest in the market at any time of year.
Seared Scallops with Summer Vegetables (Phase 3)
Prep Time: 15 minutes
Cook Time: 5 minutes
Makes 4 servings
To enjoy on Phase 1 or 2, omit the corn.
4 tsp. extra-virgin olive oil
11/2 pounds sea scallops, cleaned (about 20)
1/4 teaspoon salt
Freshly ground pepper
1 medium zucchini, halved lengthwise and thinly sliced into half-moons
1/2 small onion, finely chopped
2 garlic cloves, minced
1 cup cherry tomatoes, halved
3/4 cup frozen edamame, defrosted
1 small ear of corn, shucked and kernels sliced off cob (1/2 cup kernels)
2 Tbsp. chopped fresh basil
In large, nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add scallops, sprinkle with 1/8 teaspoon salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2 to 3 minutes per side. Transfer to a plate and keep warm.
Reduce heat to medium and add remaining oil to pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame and corn; cook until tomatoes begin to break down, about 3 to 4 minutes. Return scallops to the pan and sprinkle with remaining salt and pepper to taste; reheat for 30 seconds or until heated through. Stir in basil. Divide among 4 plates and serve warm.
For additional recipes and tips, visit www.southbeachdiet.com
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