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Cape Cod Scallops with Tomatoes Recipe
|Sea scallops||1⁄4 Pound|
|Minced fresh parsley||3 Tablespoon|
|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)|
Calories 76 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.27 g1.3%
Trans Fat 0 g
Cholesterol 9.4 mg
Sodium 154.7 mg6.4%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.1 g8.5%
Sugars 3.3 g
Protein 7 g15%
Vitamin A 31.9% Vitamin C 51.7%
Calcium 8% Iron 9.2%
*Based on a 2000 Calorie diet
In a large no-stick frying pan over medium-high heat, warm the oil for 30 seconds.
Add the mushrooms and onions; saute for 5 minutes.
Add the tomatoes and stock.
Bring to a simmer.
Add the scallop mixture to the pan.
Simmer for 5 minutes, or until the scallops are cooked through.
Using a slotted spoon, remove the scallops and vegetables to a serving bowl, and keep warm.
Raise the heat to high and boil the stock until reduced by half, about 5 minutes.
Pour over the scallops.