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Scallops With Vegetables

Budget.Gourmet's picture
Ingredients
  Scallops 1 Pound
  Butter 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Tomato 1 , chopped
  Yellow onion 1 Small, peeled and chopped
  Parsley 2 Tablespoon, chopped
  Dried rosemary 1⁄8 Teaspoon
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Saute the scallops in 3 tablespoons butter; do not overcook; use high heat, and cook for only a moment.
Divide the scallops among the 4 heart packages.
Saute the garlic, tomato, yellow onion, and parsley, with the rosemary, salt, and pepper, in the olive oil until they are not quite tender.
Place over the scallops.
Seal and bake as
Don't forget to butter only one side of the heart package
Since scallops are expensive, you need to add some heavy dishes to the menu.
Try Ratatouille for a vegetable and an Asparagus Quiche
White wine, very dry, is the choice.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Gourmet

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4.17
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 821 Calories from Fat 409

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 12.3 g61.6%

Trans Fat 0 g

Cholesterol 182 mg60.7%

Sodium 1153.5 mg48.1%

Total Carbohydrates 21 g7%

Dietary Fiber 3.2 g12.7%

Sugars 3.6 g

Protein 79 g157.4%

Vitamin A 83.5% Vitamin C 118.5%

Calcium 18.4% Iron 21.9%

*Based on a 2000 Calorie diet

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Scallops With Vegetables Recipe