Weight Loss Surgery Cookbook

Chapter 15: Alluring Appetizers 237

Stage: Regular foods

Preparation time: 10 minutes

Cooking time: 6 minutes

Chilling time: 1 hour

Yield: 8 servings (2 ounces each)

1 teaspoon olive oil

1 pound medium-sized sea scallops

(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 2 teaspoon black pepper
Spicy Tomato Chutney (see the following
recipe)
1 Heat olive oil in a large sauté pan over medium-high heat. Salt and pepper the scallops.
2 Cook the scallops in hot oil for 2 minutes on one side; then turn scallops over and cook
an additional 2 minutes. Turn back to the first side and cook 1 minute; then turn once
more and cook 1 minute. Scallops will be opaque in color when done. Depending on
their thickness, you may need to cook longer.
3 Place scallops in the refrigerator and let chill for 1 hour. While scallops are cooling,
make Spicy Tomato Chutney. Top each scallop with 1 teaspoon of chutney to serve.
Spicy Tomato Chutney
1 cup diced tomatoes
(^1) ⁄ 4 cup finely diced onion
1 teaspoon curry powder
1 teaspoon olive oil
1 teaspoon chopped parsley
1 clove garlic, minced
(^1) ⁄ 4 teaspoon cayenne pepper (optional)
Combine all ingredients in a medium bowl, mix well, and chill until ready to serve. Bring
to room temperature before serving.
Vary It! You can substitute bay scallops, which are small (ranging from the size of a nickel
to a quarter) and come up to 20 per pound. Sea scallops are larger (ranging from the size
of a quarter to a half dollar) and come 10 to 12 per pound.
Tip: This recipe prepares more chutney than you need. Refrigerate the extra and use it as a
condiment on other dishes. It tastes great on eggs in the morning!
Per serving: Calories 60 (From Fat 10); Fat 1g (Saturated 0g); Cholesterol 20mg; Sodium 240mg; Carbohydrate 1g
(Dietary Fiber 0g); Protein 10g; Sugar 0g.