Grilled scallops puttanesca

The hint of hot pepper flakes comes through to make this dish truly a Southern Italian supper.

by Emily Richards PH Ec.
120 cal Serves 4
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Grilled scallops with roasted tomatoes on wooden plank

Ingredients

Directions

  1. Step 1

    In a bowl, coat scallops with lemon juice, thyme and garlic; set aside.

  2. Step 2

    Spray peppers with cooking spray and grill over medium high heat for about 8 minutes, turning occasionally until tender and golden. Remove to cutting board and chop; set aside.

  3. Step 3

    In a skillet, heat oil over medium high heat and saute tomatoes, capers, garlic and hot pepper flakes for 2 minutes. Stir in chopped peppers and vinegar. Stir to combine; remove from heat.

  4. Step 4

    Spray scallops with cooking spray and place on grill over medium high heat and grill, turning once for about 4 minutes or until grill marked and opaque. Serve on tomato and pepper mixture.

Nutritional information

Per serving (1 of 4)

Calories
120
Protein
14 g
Sodium
200 mg
Potassium
540 mg
Total fat
3.5 g
Saturated fat
3.5 g
Cholesterol
3.5 g
Carbohydrates
6 g
Fibre
1 g
Sugars
4 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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