Soft, melt-in-your-mouth scallops with a little spice and all the wholesomeness.
Manhattan Roasted Scallops
Description
Whether fresh or defrosted, this Manhattan scallops recipe goes down with the soul-warming feeling of chicken soup and the accent of big city seasoning. The scallops are enhanced but not overpowered. It's a cinch to throw together and so low in calories, you can have a particularly tasty side. PCOS nutrition, made with love.
Ingredients
Instructions
-
Heat a large skillet over medium-high and add the olive oil. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally until cooked down, 9 to 13 minutes.
-
Increase heat to medium-high and stir in clam juice. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and almond milk, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
-
Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
Servings 4
- Amount Per Serving
- Calories 324kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Cholesterol 70mg24%
- Sodium 1533mg64%
- Potassium 372mg11%
- Total Carbohydrate 19g7%
- Dietary Fiber 9g36%
- Sugars 4g
- Protein 41g82%
- Vitamin A 18 IU
- Vitamin C 38 mg
- Calcium 22 mg
- Iron 46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add Shirataki rice in with the sauce at the end for a heartier meal, all guilt free.
You can sub red onion for the shallots.