Seared Scallops with Vegetables

Serves 4

• 4 tablespoons olive oil
• 2 green onions, thinly sliced
• 1 carrot, cut into matchstick-size strips
• 1 garlic clove, minced
• 12 large sea scallops
• 1 tomato, seeded, cut into strips
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar or red wine vinegar
• 2 - 5 oz. pkgs. of baby spinach

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes; add baby spinach just until slightly wilted.

Nutrition Information
per serving (2 servings)

• Calories364
• Carbohydrates13 g (4%)
• Fat28 g (43%)
• Protein16 g (33%)
• Saturated Fat4 g (20%)
• Sodium520 mg (22%)
• Polyunsaturated Fat3 g
• Fiber2 g (8%)
• Monounsaturated Fat20 g
• Cholesterol30 mg (10%)

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