Coquilles St.-Jacques With Tomatoes
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 1½pounds bay scallops
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup plus 1½ tablespoons virgin olive oil
- ¼cup finely chopped shallots
- ¾cup peeled, seeded, diced fresh tomatoes
- 1tablespoon white wine vinegar
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (6 servings)
198 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle scallops with salt and pepper and set aside.
- Step 2
Combine ¼ cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
- Step 3
Heat remaining 1½ tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.
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