Scallops with Tarragon Butter
Green Pea-Almond Quinoa
Ingredients
- ½ lb sea scallops
- ⅛ tsp paprika
- ⅛ tsp pepper
- 2 tsp canola oil
- 2 Tbsp light butter with canola oil
- ¼ tsp dried tarragon
- 1 lemon, halved
Instructions
- Pat scallops dry with paper towels. Sprinkle with paprika and pepper. Sear scallops in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until opaque. Remove scallops from skillet; keep warm.
- Add butter and tarragon to skillet; reduce heat to medium and melt butter, stirring often. Drizzle butter over scallops; serve with lemon wedges.
Side Dish Ingredients
- ⅓ cup quinoa
- 1 cup frozen, thawed peas
- 2 Tbsp slivered almonds, toasted
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions, adding the peas the last 4 minutes of cooking. Toss with nuts, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
170
|
220
|
390
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 10 | 24 |
| Carb (g) | 5 | 31 | 36 |
| Fiber (g) | 0 | 12 | 12 |
| Sodium (mg) | 530 | 200 | 730 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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