1 T. olive oil
\n4 minced clove garlic
\n1\/2 C. onion, chopped
\n8 large plum tomatoes, peeled\/seeded\/chopped
\njuice from 2 lemons
\nhot sauce to taste
\n1 1\/2 lbs sea scallops
\n2 T. fresh basil, minced
\n1 T. fresh oregano, minced<\/p>\n
Heat the oil in a large skillet over medium heat. Saut\u00e9 the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saut\u00e9 for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot; tasty over pasta or rice.<\/p>\n
Servings: 6
\nServing Size: About 4oz. Scallops, and 1\/6 Tomato mixture
\nCalories: 143
\nFat: 3.6g
\nFiber: 1g<\/p>\n
Note: The lemon was too over-powering in this recipe, IMO. Next time I will try ONE lemon instead of 2. And oh, yea, I won\u2019t throw in any lemon zest (which I did for color at the end) next time either. \ud83d\ude09<\/p>\n
Because scallops get rubbery when overcooked, this recipe doesn’t save and re-heat well at all. The scallops are rather nasty texture the following day.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 4 minced clove garlic 1\/2 C. onion, chopped 8 large plum tomatoes, peeled\/seeded\/chopped juice from 2 lemons hot sauce to taste 1 1\/2 lbs sea scallops 2 T. fresh basil, minced 1 T. fresh oregano, minced Heat the oil in a large skillet over medium heat. Saut\u00e9 the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saut\u00e9 for 2 minutes. Add the remaining ingredients and cook until the…<\/p>\n