SAUTEED SCALLOPS WITH VEGETABLES

Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Yield Serves 2

Number Of Ingredients 9

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.