Scallops are infinitely adaptable, pairing well with many vegetables and herbs, spices and sauces. Here, these succulent shellfish are sautéed with cherry tomatoes, seasoned with garlic and basil, and enlivened with a vermouth-based sauce.
Prawn and cherry tomato sauté: Substitute 450g (1lb) large, peeled and deveined, raw prawns for the scallops and cook as in step 1. Then return the prawns to the pan as in step 4.
*Omit the scallops and just make the tomato and basil mixture as a vegetable side dish. Start with step 2, but add the olive oil to sauté the garlic. Skip step 4.
When a dish is very low in calories (like this one), the percentage of calories from fat can seem high, even though there is just a small amount of fat in the recipe. However, the fat that is used here is heart-friendly olive oil, which is a healthy monounsaturated fat. Moreover, the mineral-rich scallops are naturally low in both saturated and total fat.