Coquilles St. Jacques Niçoise
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1zucchini, about ½ pound
- 1tomato, about ½ pound
- 2tablespoons olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1pound bay scallops
- 2tablespoons butter
- ½teaspoon finely minced garlic
- 1tablespoon finely chopped shallots
- 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
212 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 572 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.
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- Step 1
Trim off the ends of the zucchini. Cut it into one-and-a-halfinch lengths; cut each piece lengthwise into quarter-inch slices. Stack the slices and cut them into quarter-inch strips. There should be about one and a half cups. Set aside.
- Step 2
Cut away and discard the core of the tomato. Peel the tomato and cut it in half. Gently squeeze to remove the seeds. Cut the tomato into quarter-inch cubes. There should be about one cup. Set aside.
- Step 3
Heat one tablespoon of the oil in a small, heavy skillet and add the zucchini strips and salt and pepper. Cook quickly, stirring and tossing, about one minute. Do not overcook. The strips must remain crisp and tender. Drain.
- Step 4
Heat the remaining tablespoon of oil in a skillet and add the scallops, salt and pepper. Cook, stirring and tossing, about one and a half to two minutes. Do not overcook.
- Step 5
Pour the scallops onto a warm serving platter. To the skillet add the butter, garlic and shallots. Cook about 30 seconds, stirring. Add the tomato and cook, stirring, about 30 seconds. Add the zucchini and heat thoroughly. Pour this over the scallops and serve.
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