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 cup vegetable stock; Basil (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Calories:

349

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	349 kcal	(17 %)
Protein	36.58 g	(37 %)
Fat	15.72 g	(14 %)
Carbohydrates	18.02 g	(12 %)
Sugar added	0 g	(0 %)
Roughage	2.15 g	(7 %)

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more nutritional values

Vitamin A	112.93 mg	(14,116 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.68 mg	(6 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	7.75 mg	(65 %)
Vitamin B₆	0.35 mg	(25 %)
Folate	60.52 μg	(20 %)
Pantothenic acid	0.79 mg	(13 %)
Biotin	6.23 μg	(14 %)
Vitamin B₁₂	3.66 μg	(122 %)
Vitamin C	20.1 mg	(21 %)
Potassium	887.28 mg	(22 %)
Calcium	41.64 mg	(4 %)
Magnesium	81.25 mg	(27 %)
Iron	1.45 mg	(10 %)
Iodine	0.75 μg	(0 %)
Zinc	2.93 mg	(37 %)
Saturated fatty acids	2.28 g
Cholesterol	69.74 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

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; ¼ cup
vegetable stock; Basil (to garnish)

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Preparation steps

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.

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.

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.

Divide onto plates. Place three scallops and the corals onto each plate, season with freshly milled pepper, garnish with basil and serve.