Roasted Scallops with Sweet Pineapple Salsa
Recipe type: Dinner
Cuisine: American
Serves: 4
0 Points per serving.
  • 3 lbs of Sea Scallops (0 Points)
  • 1 onion, chopped small
  • 1.5 teaspoons of garlic, minced
  • 1 teaspoon of salt
  • 1.5 teaspoons of fresh cracked pepper
  • 1 teaspoon of dried parsley
  • I Can't Believe It's Not Butter Spray
  • Vegetable Cooking Spray
  • Salsa Ingredients:
  • 2 cans of pineapple tidbits, drained
  • 1 large cucumber, seeded and diced small
  • 6 plum tomatoes, chopped small
  • 2 jalapeno peppers, seeded and minced
  • 1 red onion, diced small
  • 2-3 tablespoons of Splenda
  • 5 tablespoons of lime juice
  • fresh ground pepper and salt to taste
  1. Preheat oven to 400 degrees.Pat scallops dry.
  2. Spray a 13 x 9 baking dish with vegetable cooking spray. Arrange scallops in a single layer in dish.
  3. Spray all the scallops liberally with I Can't Believe It's Not Butter Spray.
  4. In a separate bowl, combine onion, garlic, salt, pepper and parsley and mix together well. Spread mixture all over the top of the scallops.
  5. Bake uncovered for about 12-15 minutes. Less if the scallops are on the small side.
  6. While scallops are cooking, in a separate bowl combine, pineapple, cucumber, onion, peppers and tomatoes. Season with ground pepper and salt to taste. In another bowl combine lime juice and Splenda together and mix well. Adjust to your taste preference with more lime juice or Splenda.
  7. Pour juice mixture into salsa ingredients and mix well.
  8. Refrigerate and serve with scallops.
  9. Serves 4 hungry people.
Recipe by Dee Dee Does at