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Scallop and Roe with Tomatoes

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Scallop and Roe with Tomatoes
349
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie349 kcal(17 %)
Protein36.58 g(37 %)
Fat15.72 g(14 %)
Carbohydrates18.02 g(12 %)
Sugar added0 g(0 %)
Roughage2.15 g(7 %)
Vitamin A112.93 mg(14,116 %)
Vitamin D0 μg(0 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin7.75 mg(65 %)
Vitamin B₆0.35 mg(29 %)
Folate60.52 μg(20 %)
Pantothenic acid0.79 mg(13 %)
Biotin6.23 μg(14 %)
Vitamin B₁₂3.66 μg(122 %)
Vitamin C20.1 mg(21 %)
Potassium887.28 mg(22 %)
Calcium41.64 mg(4 %)
Magnesium81.25 mg(27 %)
Iron1.45 mg(10 %)
Iodine0.75 μg(0 %)
Zinc2.93 mg(42 %)
Saturated fatty acids2.28 g
Cholesterol69.74 mg
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

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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