Directions:
- Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.
- Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.84 Kcal (1063 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 70.41mg | 23% | |
| Sodium | 1282.14mg | 53% | |
| Potassium | 556.46mg | 12% | |
| Total Carbs | 19.09g | 6% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 35.8g | 72% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.4 Kcal (345 kJ) | ||
| Calories from fat | 11.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 6% | |
|---|---|---|---|
| Cholesterol | 22.85mg | 23% | |
| Sodium | 416.18mg | 53% | |
| Potassium | 180.62mg | 12% | |
| Total Carbs | 6.2g | 6% | |
| Sugars | 2.03g | 25% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 11.62g | 72% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.6mg | 10% | |
| Calcium | 7.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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