Scallops with Red Onion Tomato Salsa
Wonderful served with a rice pilaf and green salad
1/2 cup finely
chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
1 1/2 pounds bay scallops or sea scallops (tough muscle removed
from side of each if necessary)
Vegetable oil for brushing grill
Prepare grill for
For Dilled Salsa:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain.
Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon
salt and let stand 20 minutes. Drain salsa in a sieve, discarding liquid,
then stir in dill.
Pat scallops dry and season with salt and pepper. Grill scallops in 2
batches on lightly oiled grill rack, turning once, until just cooked through,
4 to 5 minutes. Or you may grill scallops in an oil sprayed nonstick grill
pan over high heat.
Serve scallops with
Red Onion and Tomato Salsa.
Per Serving: 169 Calories;
1g Fat (7.7% calories from fat); Trace Saturated Fat; 29g Protein; 8g
Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 677mg Sodium. Exchanges:
3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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