These scallops are gently braised in a basil-tomato sauce underscored by the sweetness of beta carotene-rich carrot juice. Serve the scallops over rice or freshly cooked pasta (orzo would be good), or with chunks of crusty peasant bread for mopping up the sauce.
2 teaspoons olive oil
2 teaspoons minced garlic
1 cup canned crushed tomatoes
3/4 cup carrot juice
2 tablespoons chopped basil
1/2 teaspoon salt
1 pound sea scallops
1 1/2 cups frozen peas (no need to thaw)
1. In a large nonstick skillet, heat the oil over low heat. Add the garlic and cook until tender, about 1 minute.
2. Add the tomatoes, carrot juice, basil, and salt, and bring to a boil. Boil for 2 minutes to blend the flavors.
3. Reduce to a simmer and add the scallops and peas. Cover and cook until the scallops are just opaque and the peas are heated through, about 3 minutes. Makes 4 servings
Good source of: beta carotene, selenium, vitamin B12
Sea scallops can be quite large (sometimes close to 2 inches across). If you have a fish store or supermarket seafood department that will indulge you, ask them to give you the smallest scallops possible. This way you get more mileage out of the pound that you are buying.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.