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Scallop and roe with tomatoes

Name: Scallop and roe with tomatoes
Total time: 20 min
Yield: 4
Ingredients: 12 Scallop fresh prepared, with corals; 4 tomatoes; 2 stalks Basil cut into strips; 1 clove garlic chopped; 1 small onion chopped; 4 tablespoons olive oil; salt; freshly ground peppers; 0.25 cups vegetable stock; Basil to garnish

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Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	349 kcal	(17%)
Protein	37 g	(74%)
Fat	16 g	(20%)
Carbohydrates	18 g	(7%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	112.93 µg	(14%)
Vitamin D	0 µg	(0%)
Vitamin E	0.68 mg	(6%)
Vitamin B1	0.09 mg	(8%)
Vitamin B2	0.08 mg	(6%)
Niacin	7.75 mg	(48%)
Vitamin B6	0.35 mg	(25%)
Folate	60.52 µg	(30%)
Pantothenic Acid	0.79 mg	(13%)
Biotin	6.23 µg	(12%)
Vitamin B12	3.66 µg	(146%)
Vitamin C	20.1 mg	(25%)
Potassium	887.28 mg	(44%)
Calcium	41.64 mg	(5%)
Magnesium	81.25 mg	(22%)
Iron	1.45 mg	(10%)
Iodine	0.75 µg	(1%)
Zinc	2.93 mg	(29%)
Saturates	2 g
Uric Acid	0 g
Cholesterol	69.74 mg

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Ingredients

For servings

12	Scallop fresh prepared, with corals
4	tomatoes
2 stalks	Basil cut into strips
1 clove	garlic chopped
1	small onions chopped
4 tablespoons	olive oil
	salt
	freshly ground peppers
¼ cups	vegetable stock
	Basil to garnish

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Directions

1 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.

2 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.

3 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.

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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