This recipe for Pan-Seared Scallops with Vegetable Ribbons is just in time for Valentine’s Day and was created for those who have diabetes, or are celebrating with someone impacted by this disease. According to the Centers for Disease Control, more than 100 million Americans, alone, are impacted by diabetes or prediabetes.
This recipe is from the Diabetes Superfoods Cookbook and Meal Planner from the American Diabetes Association. The co-authors are registered dietitians and provide more than 110 recipes that are simple to create and contain at least one diabetes superfood ingredient. These are defined as foods rich in nutrients that benefit diabetes management or that are typically lacking in the American diet.
For this recipe, if possible, use fresh (never frozen) scallops or scallops that are free of preservatives. For example, scallops that have not been treated with salt or TPP (sodium tripolyphosphate).—Editor
Ingredients
- 2 medium (6 ounces each) zucchini
- 4 medium carrots
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 pound scallops
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 cup white wine
- 2 teaspoons trans fat-free margarine
- To taste freshly ground black pepper
- 5 tablespoons Parmesan cheese, freshly grated
Preparation
- 1 Using a vegetable peeler, slice zucchini and carrots into "ribbons" and set aside. Note: If you have a spiralizer, you can use that to cut the zucchini and carrots.
- 2 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add scallops to pan and sear for 3–5 minutes; then flip and sear for another 2–3 minutes until cooked through and slightly browned on both sides. Remove from pan and set aside in a covered bowl to keep warm.
- 3 Lower heat to medium and add remaining 1 teaspoon olive oil to the pan, then add garlic and shallot and sauté for 2 minutes.
- 4 Pour white wine in pan and scrape browned bits from the bottom of pan to deglaze it. Let wine simmer for 3 minutes until reduced by half, then add margarine and pepper. Add vegetable ribbons to wine sauce and toss to coat. Cover pan and allow vegetables to cook for 5 minutes.
- 5 To serve, place 1 cup vegetables in a bowl with about 3 ounces scallops and top with 1 tablespoon Parmesan cheese.
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