Scallop and roe with tomatoes 

Scallop and roe with tomatoes
349 kcal


Preparation:20 min
Ready in:20 min
1 serving contains (Percentage of daily recommendation)
Calories349 kcal(17%)
Protein37 g(74%)
Fat16 g(20%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

12Scallop fresh prepared, with corals
2 stalksBasil cut into strips
1 clovegarlic chopped
1small onions chopped
4 tablespoonsolive oil
freshly ground peppers
¼ cupsvegetable stock
Basil to garnish


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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