Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

　　

Ingredients

2 teaspoons canola oil

　　1 onion, chopped

　　6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths

　　4 cloves garlic, finely chopped

　　3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)

　　2 cups dry white wine

　　1 can (28 ounce) whole tomatoes, plus juice

　　

Salad:

1/2 cup Thai basil

　　1/2 cup fresh mint

　　1/2 cup cilantro sprigs

　　Juice from 1/2 lime

　　2 teaspoon canola oil

　　

Scallops:

24 jumbo sea scallops

　　1 tablespoon canola oil

　　

Step 1

Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.

　　

For Salad:

Step 2

Toss all ingredients in a bowl; season with salt and pepper.

　　

For Scallops:

Step 3

Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

　　

Nutrition Per Serving

Nutrional analysis per serving: 295 calories

　　5.8 g fat (0.6 g saturated)

　　17.1 g carbs

　　2.6 g fiber

　　33.2 g protein

　　#### Nutritional analysis provided by Self