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Scallops With Tomatoes And Paprika Recipe
|Finely chopped tomatoes||1 Cup (16 tbs)|
|Sea scallops||1 Pound|
|White wine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 1134 Calories from Fat 582
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 39.1 g195.6%
Trans Fat 0 g
Cholesterol 318.3 mg
Sodium 1836.7 mg76.5%
Total Carbohydrates 27 g9.1%
Dietary Fiber 5.2 g20.7%
Sugars 6.4 g
Protein 97 g194%
Vitamin A 125.9% Vitamin C 71.9%
Calcium 71.7% Iron 26.1%
*Based on a 2000 Calorie diet
1 Preheat the oven at 425 degrees farenheit.
2 Wash the scallops thoroughly to remove all traces of sand and dry over a paper towel.
3 Cut the scallops in to 1/2 inch crosswise slices.
4 Cook the tomatoes until reduced to 1/2 cup approx 10 minutes.
5 In a large skillet heat 2 tablespoons of butter.
6 Add in sliced scallops and saute for about 2 minutes tossing with a spatula.
7 Add the cooked tomatoes,paprika, garlic,basil and wine.Simmer for 3 more minutes.
8 Add salt and pepper for seasoning.
9 In a 1 1/2-quart rectangular baking dish spoon the mixture.
10 Sprinkle cheese on top and dot with the remaining butter.
11 Place in the oven and bake for 10 minutes.
12 Serve over boiled rice.