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Cape Cod Scallops With Tomatoes

Healthycooking's picture
  Sea scallops 1 1⁄4 Pound
  Parsley 3 Tablespoon, minced
  Lemon juice 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Teaspoon
  Sliced mushrooms 2 Cup (32 tbs)
  Sliced onions 1 Cup (16 tbs)
  Diced tomatoes 1 1⁄2 Cup (24 tbs)
  Defatted chicken stock 1 Cup (16 tbs)

1) Combine together the scallops, parsley, basil, lemon juice, garlic and rosemary in a medium bowl. Keep the mixture aside.
2) Place a large non-stick frying pan over moderate heat and warm the oil for about 30 seconds.
3) Add the onions and mushrooms and sauté for about 5 minutes.
4) Add the stock and tomatoes and bring to a simmer.
5) To the pan, add the scallop mixture and gently simmer for about 5 minutes or till the scallops are thoroughly cooked.
6) With a slotted spoon, transfer the vegetables and scallops to a serving bowl and keep them warm.
7) Raise the heat under the pan to high and boil the stock till it has reduced by about ½. This usually takes about 5 minutes.
8) Pour the sauce all over the scallops.

9) Serve right away.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 175 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 46.8 mg15.6%

Sodium 337.3 mg14.1%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2.1 g8.5%

Sugars 3.3 g

Protein 27 g53%

Vitamin A 33.1% Vitamin C 57.4%

Calcium 10.7% Iron 11%

*Based on a 2000 Calorie diet

Cape Cod Scallops With Tomatoes Recipe