Scallops Provençal

Preparation

1. Step 1

   In a 12-inch skillet or a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the zucchini, garlic, thyme, and pepper for 5 to 8 minutes, or until the zucchini is tender-crisp, stirring occasionally.

   Step 2

   Gently stir the scallops, tomatoes, and wine into the zucchini mixture. Cook for 3 to 4 minutes for bay scallops or 4 to 5 minutes for sea scallops, or until the scallops have turned white and the zucchini is tender, stirring occasionally.

2. nutrition information

   Step 3

   (Per Serving)

   Step 4

   Calories: 161

   Step 5

   Total Fat: 4.5g

   Step 6

   Saturated: 0.5g

   Step 7

   Trans: 0.0g

   Step 8

   Polyunsaturated: 0.5g

   Step 9

   Monounsaturated: 2.5g

   Step 10

   Cholesterol: 37mg

   Step 11

   Sodium: 192mg

   Step 12

   Carbohydrates: 7g

   Step 13

   Fiber: 1g

   Step 14

   Sugars: 2g

   Step 15

   Protein: 20g

   Step 16

   Dietary Exchanges

   Step 17

   1 Vegetable

   Step 18

   3 Lean Meat