Scallops With Artichoke Hearts And Tomatoes

Scallops With Artichoke Hearts And Tomatoes
Servings: 4 Prep 15 mins Cook 6 mins

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound sea scallops
  • 1 16 ounce can artichoke hearts, drained and cut in half
  • 12 cherry tomatoes (red and yellow)
  • 1 small head radicchio, chopped
  • 1 cucumber, peeled, seeded and diced
  • 4 green onions, chopped
  • 1 head green-leaf lettuce, torn into bite-size pieces

Make It

1. Prepare grill or heat broiler.

2. Whisk together vinegar, olive oil, garlic, 1/4 teaspoon of the salt, and the pepper in a small bowl. Set dressing aside.

3. Alternately thread scallops, artichoke hearts and tomatoes on 4 skewers. (If using wooden skewers, soak for 30 minutes.) Season with the remaining 1/2 teaspoon salt. Brush skewers lightly with 3 tablespoons of the dressing.

4. Grill skewers over hot coals or broil for 4 to 6 minutes, turning occasionally, until scallops are white; dont overcook.

5. Toss together radicchio, cucumber, green onion, lettuce and dressing in large salad bowl. Arrange salad on plate with skewers on top. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 279, Fat, total (g): 17, chol. (mg): 34, carb. (g): 13, pro. (g): 20, sodium (mg): 851, Percent Daily Values are based on a 2,000 calorie diet.