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    Scallop, Sugar Snap Pea, Corn and Tomato Salad

    Source of Recipe

    Marla

    List of Ingredients

    Weight Watchers Scallop, Sugar Snap Pea, Corn and Tomato Salad


    8 oz sugar snap peas
    1/2 cup frozen corn kernels, thawed, or fresh
    1 Tbsp white wine vinegar
    1 Tbsp olive oil
    1/2 tsp table salt, divided
    1/4 tsp black pepper, divided
    2 medium tomato(es), chopped (about 1 lb)
    1 pound scallops, fresh (use sea scallops)
    1 serving cooking spray (5 one-second sprays per serving)
    1/4 cup basil, fresh, chopped








    Recipe


    Bring a medium pot of water to a boil. Add sugar snap peas and corn; return to a boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again.

    Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.

    Meanwhile, sprinkle scallops with remaining salt and pepper. Coat a large nonstick skillet with cooking spray and heat skillet over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside.

    Add snap peas, corn and basil to tomato mixture; toss to mix and coat.

    Divide scallops among four plates. Top scallops with vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving.


    POINTS® Value | 4
    Servings | 4


 

 

 


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