Sunday, March 28, 2010

Trying to Lose Weight Before April vacation

The family is heading to LegoLand for April Vacation. Warren and I want to lose some weight after seeing our Aruba pictures. So it is healthy eating NOT dieting time. Dinner tonight is Scallops Provencale over Whole Wheat Pasta and Summer Squash With Garlic & Dried Crushed Red Pepper. Next time we would skip the zucchini ..... spice was way overpowering but the scallops were AWESOME!


1 pound large sea scallops, patted dry
1 tablespoons olive oil
2 garlic cloves, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaves
Cooking spray

In a non-stick skillet large enough to hold the scallops in one layer heat coat the pan with cooking spray and sear the scallops for 1 to 2 minutes on each side, or  just cooked through. Transfer the scallops to a small platter covered loosely. Add the 1 Tbsp oil to the skillet and cook the garlic over moderate heat, until it is pale golden. Add the tomato and the thyme and cook stirring, for 1 minute. Season the tomato mixture with salt and pepper. Spoon the mixture over and around the scallops, and top with the basil.

Serves 2.


1 tablespoons olive oil
2 pounds summer squash or zucchini , halved crosswise, and sliced
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer to serving platter, sprinkle with parsley, and serve.

Makes 6 servings.

adapted from Bon Appétit  August 2003

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