Scallop Ratatouille Recipe

This Scallop Ratatouille is amazing ! Try this French seafood and vegetable stew as an accompaniment to rice and pasta dishes ! Your suggestions for this Scallop Ratatouille are welcome.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Eggplant1
 Green pepper1
 Garlic1 Clove (5 gm)
 Vegetable oil2 Tablespoon
 Tomatoes1 Can (10 oz)
 Scallops1 Pound
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 309

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 4.5 g22.7%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 2694.7 mg112.3%

Total Carbohydrates 51 g16.9%

Dietary Fiber 18 g71.8%

Sugars 19.3 g

Protein 84 g167.5%

Vitamin A 64.8% Vitamin C 299.1%

Calcium 19.4% Iron 19.6%

*Based on a 2000 Calorie diet

Directions

1. Peel and cut the eggplant in cubes. Seed the pepper and cut in pieces.
2. Chop the garlic very finely.
3. Heat the oil in a casserole and fry the eggplant, green pepper, and garlic for a few minutes. Add the tomatoes with liquid and the scallops. Add salt and heat over medium heat covered for 5 minutes.
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