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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