Scallops With Vegetable Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil1⁄4 Cup (4 tbs)
 Onion1 , finely chopped
 Garlic clove1 Large, minced
 Green pepper1 , finely chopped
 Celery stalks2 , finely chopped
 Carrots2 Large, finely grated
 Canned tomatoes28 Ounce, drained (1 Can)
 Salt1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cayenne pepper To Taste (The More The Better In This Dish)
 Sea scallops1 1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1518 Calories from Fat 554

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 224.6 mg

Sodium 3289.5 mg137.1%

Total Carbohydrates 118 g39.2%

Dietary Fiber 27.4 g109.7%

Sugars 20.4 g

Protein 133 g265.6%

Vitamin A 631.3% Vitamin C 399.1%

Calcium 65% Iron 94.9%

*Based on a 2000 Calorie diet

Directions

In a large skillet, heat the oil, and saute the onion, garlic, and green pepper until slightly wilted.
Add all the remaining ingredients except the scallops.
Simmer uncovered until the vegetables are tender and the tomatoes are reduced to a sauce, about 20 minutes.
The sauce can be prepared ahead and reheated.
Add the scallops, cover, and simmer for 5 minutes, or until the scallops are just cooked.
Serve with hot cooked rice on the sideā€”or on a bed of 1/2 pound cooked corkscrew pasta, such as rotini or rotelle.
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