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Scallop and Roe with Tomatoes

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Scallop and Roe with Tomatoes
349
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
Nutritions
Fat15.72 g
Saturated Fat Acids2.28 g
Protein36.58 g
Roughage2.15 g
Sugar added0 g
Calorie349
1 serving contains
Calories349
Protein/g36.58
Fat/g15.72
Saturated fatty acids/g2.28
Carbohydrates/g18.02
Added sugar/g0
Roughage/g2.15
Cholesterol/mg69.74
Vitamin A/mg112.93
Vitamin D/μg0
Vitamin E/mg0.68
Vitamin B₁/mg0.09
Vitamin B₂/mg0.08
Niacin/mg7.75
Vitamin B₆/mg0.35
Folate/μg60.52
Pantothenic acid/mg0.79
Biotin/μg6.23
Vitamin B₁₂/μg3.66
Vitamin C/mg20.1
Potassium/mg887.28
Calcium/mg41.64
Magnesium/mg81.25
Iron/mg1.45
Iodine/μg0.75
Zinc/mg2.93

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
12
Scallop (fresh prepared, with corals)
4
2 stalks
Basil (cut into strips)
1 clove
garlic (chopped)
1
small onion (chopped)
4 tablespoons
freshly ground peppers
¼ cup
Basil (to garnish)
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Preparation steps

Step 1/4
Place the tomatoes in boiling water for a few seconds, then immediately into cold water. Peel and quarter the tomatoes, remove the seeds and cut into large cubes.
Step 2/4
Fry the scallops and the corals gently in hot olive oil for 2-3 minutes on each side until golden. Remove from the frying pan and place on one side.
Step 3/4
Fry the onions, garlic and diced tomatoes in the remaining pan juices, then pour in the vegetable stock and bring to the boil. Season to taste with salt and pepper. Add the basil.
Step 4/4
Divide onto plates. Place three scallops and the corals onto each plate, season with freshly milled pepper, garnish with basil and serve.

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