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Scallops With Vegetable Sauce

Healthycooking's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 , finely chopped
  Garlic clove 1 Large, minced
  Green pepper 1 , finely chopped
  Celery stalks 2 , finely chopped
  Carrots 2 Large, finely grated
  Canned tomatoes 28 Ounce, drained (1 Can)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper To Taste (The More The Better In This Dish)
  Sea scallops 1 1⁄2 Pound

In a large skillet, heat the oil, and saute the onion, garlic, and green pepper until slightly wilted.
Add all the remaining ingredients except the scallops.
Simmer uncovered until the vegetables are tender and the tomatoes are reduced to a sauce, about 20 minutes.
The sauce can be prepared ahead and reheated.
Add the scallops, cover, and simmer for 5 minutes, or until the scallops are just cooked.
Serve with hot cooked rice on the side—or on a bed of 1/2 pound cooked corkscrew pasta, such as rotini or rotelle.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1518 Calories from Fat 554

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 224.6 mg74.9%

Sodium 3289.5 mg137.1%

Total Carbohydrates 118 g39.2%

Dietary Fiber 27.4 g109.7%

Sugars 20.4 g

Protein 133 g265.6%

Vitamin A 631.3% Vitamin C 399.1%

Calcium 65% Iron 94.9%

*Based on a 2000 Calorie diet

Scallops With Vegetable Sauce Recipe