Recipes

Warm Scallop Salad Recipe

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Atkins Warm Scallop Salad
11.3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
30.1g

Protein

15.2g

Fat

2.2g

Fiber

309.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 lb Scallop (Mixed Species)
  • 1 fl oz Fresh Lime Juice
  • 1 oz Cilantro (Coriander)
  • 1 1/2 cup, chopped Sweet Red Peppers
  • 0 1/2 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
  • 2 large Scallions or Spring Onions

DIRECTIONS

  1. Using one or two large nonstick skillets, heat oil over high heat until hot. Season scallops with salt and freshly ground black pepper, and sauté until browned and just cooked through, about 2 minutes per side (scallops should be opaque but not rubbery). Transfer scallops to a large bowl. Gently stir in green onions, lime juice and cilantro.
  2. Reduce heat to medium-high and add pepper and corn. Sauté until softened and slightly browned, about 3 minutes. Add to bowl of scallops. Serve warm atop orange slices (if using).

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.