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Scallops Provençal

This recipe is a great example of how to prepare a classic French dinner in minutes and in only one pan.

Recipe information

  • Yield

    serves 4, 1 cup per serving

Ingredients

1

tablespoon olive oil

1

medium to large zucchini, diced

1

teaspoon bottled minced garlic or 2 medium garlic cloves, finely chopped

1

/4 teaspoon dried thyme, crumbled

Pepper to taste

1

pound bay or sea scallops, rinsed and patted dry

10 to 12

cherry tomatoes, halved

1

/3 cup dry white wine (regular or nonalcoholic)

Need to make a substitution?

Preparation

  1. Step 1

    In a 12-inch skillet or a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, garlic, thyme, and pepper for 5 to 8 minutes, or until the zucchini is tender-crisp, stirring occasionally.

    Step 2

    Gently stir the scallops, tomatoes, and wine into the zucchini mixture. Cook for 3 to 4 minutes for bay scallops or 4 to 5 minutes for sea scallops, or until the scallops have turned white and the zucchini is tender, stirring occasionally.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 161

    Step 5

    Total Fat: 4.5g

    Step 6

    Saturated: 0.5g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 2.5g

    Step 10

    Cholesterol: 37mg

    Step 11

    Sodium: 192mg

    Step 12

    Carbohydrates: 7g

    Step 13

    Fiber: 1g

    Step 14

    Sugars: 2g

    Step 15

    Protein: 20g

    Step 16

    Dietary Exchanges

    Step 17

    1 Vegetable

    Step 18

    3 Lean Meat

American Heart Association Quick & Easy Meals
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