I’m not big on diets, but I do like healthy meals. I much prefer fresh ingredients over preserved, light fare over fried, and variety is definitely the spice of life. I delight in whole, natural foods. As a result, I own a number of diet cookbooks. It’s not that I’m trying lose weight (though I should); it’s just that these books cater to my likes.
Last summer I bought The South Beach Diet Taste of Summer Cookbook. I tried one recipe (which no one liked) and swiftly tucked this baby into the basement where I promptly forgot I owned it. Last week as I re-organized my Tupperware collection, I saw this beautiful cookbook collecting dust and decided to give it a second chance. I’m so glad I did! The recipe I tried last last night was so good, I can’t wait until Sunday to share it with you.
Seared Scallops with Summer Vegetables
- 4 t extra-virgin olive oil
- 1 1/2 lbs sea scallops (about 20 pieces), cleaned
- 1/4 t 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, minced
- 1 c cherry tomatoes, halved
- 3/4 c shelled edamame
- 1/2 c corn kernels
- 2 T fresh basil, chopped
In a large nonstick skillet heat 2 t of oil over medium-high heat. Add scallops, sprinkle with 1/8 t salt and lightly season 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.
Reduce heat to medium and add remaining 2 t oil to the pan. Add zuddhini, onion and garlic; cool until veggies are softened, about 4 minutes. Add tomatoes, edamame and corn; cook until warmed through. Return scallops to pan, sprinkle again with salt and pepper. Reheat for 30 seconds. Stir in basil. Serve warm.
Makes 4 servings.
Now, if you’re into the South Beach Diet (which I am not), this is a Phase 1 recipe, if you omit the corn. Otherwise, it’s a Phase 3 recipe. Either way, it’s delicious! I actually made the recipe smaller, using just 1 lb of scallops, but the full allotment of veggies. I then served this as a side dish.
Whenever I try new recipes that may be hit or miss, I serve them with steak. It satisfies my need for new recipes, while still assuring the Man will be happy. Very important. This was FABULOUS with steaks! A nice weeknight surf ‘n’ turf affair. Try it and let me know what you think!