Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Roasted Sea Scallops




Source of Recipe


From Miavita


Recipe Introduction


You won't have to do much more than fill a baking dish and turn on the oven for tonight's 20-minute meal. Serve with Spanish rice pilaf mix; wilted spinach tossed with balsamic vinegar; a favorite fruit sorbet for dessert.



List of Ingredients




1 - can (14 oz.) recipe-ready tomatoes
1 - medium onion, finely chopped
2 cloves garlic, minced
2 tbsp. chopped fresh herbs – parsley, chives and/or oregano
1/2 tsp. paprika
1 lb. sea scallops, patted dry with paper towels


Recipe



1 Preheat oven to 425 degrees F. Coat a baking dish just large enough to hold the scallops in a single layer with olive oil cooking spray. Combine tomatoes, onion, garlic, herbs, paprika and a generous grinding of black pepper in the dish. Bake until bubbling, about 8 minutes.
2 Add scallops, nestling them in the vegetable mixture. Spray scallops quickly with cooking spray. Return the dish to the oven.
3 Roast until the scallops are opaque, 8 - 10 minutes.