This recipe is a great example of how to prepare a classic French dinner in minutes and in only one pan.

　　

Ingredients

serves 4, 1 cup per serving

　　1 tablespoon olive oil

　　1 medium to large zucchini, diced

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, finely chopped

　　1/4 teaspoon dried thyme, crumbled

　　Pepper to taste

　　1 pound bay or sea scallops, rinsed and patted dry

　　10 to 12 cherry tomatoes, halved

　　1/3 cup dry white wine (regular or nonalcoholic)

　　

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.

　　

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

　　American Heart Association Quick & Easy Meals