Scallops Provencal

Name: Scallops Provencal
Ingredients: 1 tablespoon olive oil; 1 medium to large zucchini, diced; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, finely chopped; 1/4 teaspoon dried thyme, crumbled; Pepper to taste; 1 pound bay or sea scallops, rinsed and patted dry; 10 to 12 cherry tomatoes, halved; 1/3 cup dry white wine (regular or nonalcoholic)

8 ingredients

20 steps

Ingredients

1 tablespoon olive oil
1 medium to large zucchini, diced
1 teaspoon bottled minced garlic or 2 medium garlic cloves, finely chopped
1/4 teaspoon dried thyme, crumbled
Pepper to taste
1 pound bay or sea scallops, rinsed and patted dry
10 to 12 cherry tomatoes, halved
1/3 cup dry white wine (regular or nonalcoholic)

Directions

1

In a 12-inch skillet or a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
2

Cook the zucchini, garlic, thyme, and pepper for 5 to 8 minutes, or until the zucchini is tender-crisp, stirring occasionally.
3

Gently stir the scallops, tomatoes, and wine into the zucchini mixture.
4

Cook for 3 to 4 minutes for bay scallops or 4 to 5 minutes for sea scallops, or until the scallops have turned white and the zucchini is tender, stirring occasionally.
5

(Per Serving)
6

Calories: 161
7

Total Fat: 4.5g
8

Saturated: 0.5g
9

Trans: 0.0g
10

Polyunsaturated: 0.5g
11

Monounsaturated: 2.5g
12

Cholesterol: 37mg
13

Sodium: 192mg
14

Carbohydrates: 7g
15

Fiber: 1g
16

Sugars: 2g
17

Protein: 20g
18

Dietary Exchanges
19

1 Vegetable
20

3 Lean Meat