Grilled scallops puttanesca

Ingredients

• 12 sea scallops
  
• 1 tbsp (15 mL) lemon juice
  
• 1 tsp (5 mL) chopped fresh thyme
  
• 1 clove garlic, rasped
  
• 2 red peppers, quartered
  
• 2 tsp (10 mL) extra virgin olive oil
  
• 1 cup (250 mL) halved grape tomatoes
  
• 2 tsp (10 mL) capers, chopped
  
• 1 clove garlic, minced
  
• 1/4 tsp (1 mL) hot pepper flakes
  
• 1 tbsp (15 mL) red wine vinegar

Directions 

1. In a bowl, coat scallops with lemon juice, thyme and garlic; set aside.
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. 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. 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 info per serving ( 1 of 4) 

• Calories 120

• Protein 14 g 
• Total fat 3.5 g 
  Saturated fat 0.5 g
  Cholesterol 30 mg 
• Carbohydrates 6 g 
  Fibre 1 g
  Sugars 4 g
  Added sugars 0 g 
• Sodium 200 mg 
• Potassium 540 mg 

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