Scallops with Zucchini and Red Onion

I am just getting started with cooking apps on my Iphone.  (It’s about time, right?)  I pretty much only use free apps, and iCookbook Diabetic was highly rated in a magazine and free right now, so I decided to try it for fun.

I found a recipe for Rosemary-Garlic Scallops with Polenta, and adapted it just a bit.  The scallops were great, and made for a quick but ‘fancier-than-usual’ meal.  I would like to eat seafood more often, and this was a simple, healthy recipe.

However, the polenta was far too thick.  If you want to serve the scallops over polenta, just use a standard 4:1 ratio of liquid (such as vegetable broth) to cornmeal.  Or if you have more time, you could make these cute Polenta Triangles.

 

 

 

Scallops with Zucchini and Red Onion

1 T olive oil
1 t minced garlic
1 small red onion, thinly sliced
1 medium zucchini, cut into 1″ pieces
8 oz. bay scallops
2 t Penzey’s Mural of Flavor
1/4 t black pepper

Heat oil in a medium frying pan.  Add garlic, and stir for 1 minute.  Add onion and zucchini, and saute for 10-15 minutes, until vegetables are tender.  Add scallops and seasoning, and cook for 3-5 minutes, until scallops are done.

 

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