Directions:
- Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.
- Meanwhile, sprinkle scallops with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside.
- Divide scallops among four plates. Top scallops with tomatoe mixture. Yields about 4 to 5 scallops and 1/2 cup of vegetables per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.61 Kcal (1493 kJ) | ||
| Calories from fat | 164.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 28% | |
| Sodium | 1020.07mg | 43% | |
| Potassium | 507.83mg | 11% | |
| Total Carbs | 35.28g | 12% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 13.66g | 27% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 1.2mg | 7% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.87 Kcal (632 kJ) | ||
| Calories from fat | 69.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 28% | |
|---|---|---|---|
| Cholesterol | 35.97mg | 28% | |
| Sodium | 431.56mg | 43% | |
| Potassium | 214.85mg | 11% | |
| Total Carbs | 14.93g | 12% | |
| Sugars | 1.44g | 14% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 5.78g | 27% | |
| Vitamin C | 6.8mg | 27% | |
| Iron | 0.5mg | 7% | |
| Calcium | 12.6mg | 3% | |
* 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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