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Scallop, Sugar Snap Pea, Corn and Tomato




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 4
Servings | 4


List of Ingredients




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.