Atkins Salad Recipes

Ingredients:

1 1/2 lb sea scallops, patted dry
3/4 tsp salt, divided
2 tbsp olive oil, divided
1 1/2 cup red bell pepper, diced
1/2 cup corn kernals
1/2 cup scallion, sliced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
orange slices, for garnish, (optional)

Instructions:

When purchasing scallops, avoid those that are stark white, which indicates
they have been soaked in water to increase their weight. Soaked scallops
tend to release a lot of water when cooked, so it's worthwhile finding a
fish store that sells cream-colored or pearl-pink scallops.

1. Toss scallops with 1/2 tsp of the salt. In a 12' nonstick skillet, heat
1 tbs of the oil over high heat until very hot. Add scallops in a single
layer, flat side down. Cook 2 minutes, without moving, until golden; turn
and cook 2 minutes more. With a slotted spoon, transfer scallops to a large
bowl.

2. Reduce heat slightly and add remaining tbs of oil, bell pepper and corn.
Cook 1 minute and add to bowl with scallops. Stir in scallion, lime juice
and cilantro and remaining salt.

3. To serve, arrange overlapping orange slices (if using) on a plate and
spoon salad on top.

Servings: 4

Prep time: 10 minutes

Bake/Cook time: 5 minutes

Carbohydrates: 12.5 grams

Net Carbs: 11 grams

Fiber: 1.5 grams

Protein: 29.5 grams

Fat: 8 grams

Calories: 246

Servings: 1