Contributed by: NAPSA
Savor The Best Foods Of Summer, From Garden To Market (NAPSI) - Like summer itself, summer foods should be laid-back and fun. And with garden and market produce in abundance, summer is a great time to reap the maximum health benefits of fruits and vegetables at their peak with recipes from "The South Beach Diet Taste of Summer Cookbook" (Rodale).
From refreshing soups and salads to sumptuous desserts, the possibilities for great summertime meals are endless. But "The South Beach Diet Taste of Summer Cookbook" is far more than a single-season cookbook; many of the recipes in the book can easily be adapted to what's freshest in the market at any time of year. For additional recipes and tips, visit www.southbeachdiet.com.
Prep Time: 15 minutes - Cook Time: 5 minutes
To enjoy on Phase 1 or 2, omit the corn.
In large, nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add scallops, sprinkle with 1/8 teaspoon 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 heat to medium and add remaining oil to 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, about 3 to 4 minutes. Return scallops to the pan and sprinkle with remaining salt and pepper to taste; reheat for 30 seconds or until heated through. Stir in basil. Divide among 4 plates and serve warm.
Serving Size: Makes 4 Servings
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