Seared Scallops With Summer Vegetables

Prep time: 20 minutes | Cook time: 20 minutes | Serves: Details: Sweet and delicious, scallops sometimes come with a “foot” attached; this small, tough muscle pulls away easily and should be removed. (Phase 3) Ingredients: 4 teaspoons extra-virgin olive oil 1 1/2 pounds sea scallops (about 20), cleaned 1/4 teaspoon salt Freshly ground black pepper 1 medium zucchini, halved lengthwise and thinly sliced into half-moons 1/2 small onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 3/4 cup frozen shelled edamame, defrosted 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels) 2 tablespoons chopped fresh basil

Nutritional Information: Per serving with corn: 180 calories 8 g fat (1 g sat) 11 g carbohydate 18 g protein 2 g fiber 280 mg sodium Per serving without corn: 161 calories 7 g fat (1 g sat) 7 g carbohydrate 17 g protein 1 g fiber 274 mg sodium

Directions: In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 teaspoon of the salt, and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2 to 3 minutes per side. Transfer to a plate and keep warm. Reduce the heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion, and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3 to 4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until heated through. Stir in basil. Divide among 4 plates and serve warm