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Grilled Scallops With Chunky Salsa Verde

Per Serving

Grilled Scallops With Chunky Salsa Verde

Makes: 4 servings
Serving Size: 3 scallops, 1/2 cup salsa
Calories 150
Fat 4.5 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 2 g
Sugars 5 g
Cholesterol 30 mg
Sodium 340 mg
Potassium 540 mg
Protein 16 g
Phosphorus 350 mg
Choices: Carbohydrate 0.5, Nonstarchy Vegetable 1, Lean Protein 2
  • Makes: 4 servings
  • Serving Size: 3 scallops, 1/2 cup salsa
  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes

Ingredients

Salsa Verde
1/2 lb. tomatillos, husked, rinsed, and diced
1 small jalapeƱo, seeded, deveined, and minced
1/4 cup chopped fresh cilantro
1 zucchini, seeded and diced
2 Tbsp. lime juice
1 tsp. honey or 1/2 packet artificial sweetener
2 garlic cloves, minced
Scallops
12 large sea scallops, tabs removed
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Directions

  1. Prepare an indoor or outdoor grill.
  2. In a medium bowl, mix together the salsa verde ingredients; set aside.
  3. Pat the scallops dry with a paper towel. In a medium bowl, toss them with the olive oil, salt, and black pepper.
  4. Place the scallops on the grill, flat side down. Turning occasionally, grill until lightly charred and opaque in the center, about 2 minutes per side. Top the scallops with the chunky salsa verde, and serve.

Tip: If you can’t find tomatillos, you can substitute red or green tomatoes in the recipe.

Recipe adapted from The Diabetes Cookbook: 300 Recipes for Healthy Living Powered by the Diabetes Food Hub by Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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