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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 7 minutes; Cook: 19 minutes Ingredients:
1 pound large sea scallops, cut in half horizontally (about 12 scallops) |
cooking spray |
1 teaspoon olive oil |
1 cup thinly sliced leek (1 large) |
2 teaspoons bottled minced garlic |
1 cup dry white wine or fat-free, less-sodium chicken broth |
1 cup fat-free, less-sodium chicken broth |
1 1/2 teaspoons chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (14.5-ounce) can diced tomatoes, drained well |
1/4 cup half-and-half |
1/4 cup chopped fresh cilantro |
2 tablespoons dry breadcrumbs |
1 tablespoon grated fresh lemon rind |
Directions:
1. Pat scallops dry with a paper towel; lightly coat scallops with cooking spray. Heat a large nonstick skillet over medium-high heat. Add one-third of scallops; sear 2 minutes on each side or until lightly browned. Remove scallops from pan. Repeat procedure twice with remaining scallops.
2. While scallops cook, heat olive oil in a large saucepan coated with cooking spray over medium-high heat. Add leek and garlic; sauté 4 minutes or until tender. Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Add scallops, and simmer 3 minutes. Remove from heat; stir in half-and-half.
3. Combine cilantro, breadcrumbs, and lemon rind in a small bowl; stir well. Ladle stew into individual bowls; top with breadcrumb mixture.
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