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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349

calories

Calories

My cookbook

easy

Difficulty

20 min.

Preparation

Nutritions

Fat	15.72 g
Saturated Fat Acids	2.28 g
Protein	36.58 g
Roughage	2.15 g
Sugar added	0 g
Calorie	349

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1 serving contains

Calories	349
Protein/g	36.58
Fat/g	15.72
Saturated fatty acids/g	2.28
Carbohydrates/g	18.02
Added sugar/g	0
Roughage/g	2.15
Cholesterol/mg	69.74
Vitamin A/mg	112.93
Vitamin D/μg	0
Vitamin E/mg	0.68
Vitamin B₁/mg	0.09
Vitamin B₂/mg	0.08
Niacin/mg	7.75
Vitamin B₆/mg	0.35
Folate/μg	60.52
Pantothenic acid/mg	0.79
Biotin/μg	6.23
Vitamin B₁₂/μg	3.66
Vitamin C/mg	20.1
Potassium/mg	887.28
Calcium/mg	41.64
Magnesium/mg	81.25
Iron/mg	1.45
Iodine/μg	0.75
Zinc/mg	2.93

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

Scallop (fresh prepared, with corals)

tomatoes

2 stalks

Basil (cut into strips)

1 clove

garlic (chopped)

small onion (chopped)

4 tablespoons

olive oil

salt

freshly ground peppers

¼ cup

vegetable stock

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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