Scallops with Red Onion Tomato Salsa
Wonderful served with a rice pilaf and green salad

Servings: 4

• 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 cooking.

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.

For Scallops:
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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