Lutece's Bay Scallops With Tomato and Chives
- Total Time
- 15 minutes
- Rating
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Ingredients
- 3ripe tomatoes, peeled and seeded
- 1shallot, chopped
- ½garlic clove, minced
- ⅓cup heavy cream
- ¼cup chopped parsley
- 20bay scallops
- 3tablespoons butter, cut into bits
- ¼cup minced chives
- 1tablespoon fish stock or water, if necessary
- ½lemon
Nutritional analysis per serving (4 servings)
264 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 513 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
Preheat the oven to 400 degrees.
- Step 2
Puree the tomatoes in a food mill, blender or food processor. Combine in a small nonreactive saucepan with the shallot, garlic and cream. Bring to a boil, turn the heat to low and cook for 2 minutes. Stir in the parsley, and keep warm.
- Step 3
Place the scallops on a nonstick or lightly greased baking sheet, and bake for 3 minutes.
- Step 4
Reheat the sauce slightly; over minimum heat, whisk in the butter a little at a time until the sauce thickens slightly. Add the chives. Adjust the texture of the sauce by reducing it a little further or by stirring in a little of the fish stock or water. Taste the sauce, and add a little lemon juice if it is bland. Serve the scallops with a bit of the sauce.
Private Notes