Sea Scallops With Tomatoes and Shallot Butter
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 4ripe plum tomatoes, about 1 pound
- 2tablespoons olive oil
- 2tablespoons butter
- 1½pounds medium-size sea scallops
- Salt and freshly ground pepper to taste
- 4tablespoons finely chopped shallots
- 2sprigs fresh thyme or ½ teaspoon dried
- 1tablespoon fresh lemon juice
- ¼cup finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
260 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 738 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into ¼-inch cubes.
- Step 2
In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
- Step 3
Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.
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Es
Lovely preparation for sea scallops. Easy and Tasty.
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