Seared Scallops with Summer Vegetables

Ingredients:

• 4 tsp extra-virgin olive oil
• 1 1/2 lbs. sea scallops (about 20), cleaned
• 1/4 tsp salt
• freshly ground black pepper
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen shelled edamame, defrosted
• 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels)
• 2 tbsp. chopped fresh basil

Makes 4 Servings

1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 tsp of the salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
2. Reduce heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until . stir in basil. Divide among 4 plates and serve warm.

WW POINTS VALUE: 4 pts with or without the corn

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The photo of this recipe looks beautiful and I was dying to cook this dish. It was not one of my finest dishes. Scallops are not my thing. They are a little to fishy in smell and taste for me. The vegetables, however, were delicious but they weren't as successful as I hoped. I had never cooked edamame before and I quickly learned that edamame HAS TO BE OUT OF THE SHELL/POD in order to be eaten. The vegetables were delicious and I would attempt to cook this dish again but use another fish like halibut or cod for a meatier meal.