Scallops With Vegetables
|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|
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.
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