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Steamed Scallops with Vegetables

Diet.Chef's picture
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh thyme leaves/1/4 teaspoon dried thyme, crushed 1 1⁄4 Teaspoon
  Celery ribs 2 , cut into thin diagonal slices
  Parsnips 2 Medium, cut into thin diagonal slices
  Carrots 2 Medium, cut into thin diagonal slices
  Leek 1 Large, halved lengthwise, well-rinsed, and sliced 1/4 inch thick (White And Some Green)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Sea scallops 1 1⁄2 Pound (Tough Muscle On Side Removed, Rinsed And Patted Dry)
  Dry white wine/Vermouth 2 Tablespoon

Heat the oil in a heavy Dutch oven, over medium heat.
Add the garlic and thyme and cook, stirring, for 2 minutes.
Add the celery, parsnips, carrots, leek, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, for 2 minutes.
Reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.
If the pan gets dry, add 1 tablespoon of water.
Season the scallops with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place the scallops on the vegetables in the pot and sprinkle with the wine.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 265 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 56.1 mg18.7%

Sodium 568.3 mg23.7%

Total Carbohydrates 25 g8.2%

Dietary Fiber 4.8 g19.2%

Sugars 6.1 g

Protein 31 g61%

Vitamin A 121.9% Vitamin C 41.3%

Calcium 11.7% Iron 12.8%

*Based on a 2000 Calorie diet

Steamed Scallops With Vegetables Recipe