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Ingredientes
- 6 T extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 shallot, finely minced
- 1 1/2 lbs. bay or possibly sea scallops, rinsed, liquid removed and dry
- 1 teaspoon lemon juice
- 1 lg. ripe tomato, skinned, minced and seeded
- Salt and black pepper to taste
- 1/4 c. finely minced parsley
Direcciones
- Heat oil in a heavy frying pan and saute garlic and shallot till tender but not browned. Increase heat and add in scallops. Saute till scallops are golden brown and opaque, about 5 min. Add in lemon juice, tomato, salt, pepper and parsley. Cook just long sufficient to heat through. May be served with boiled rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 283 | |
| Calories from Fat 243 | 86% |
| Total Fat 27.47g | 34% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 499mg | 14% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.65g | 3% |
| Protein 2.23g | 4% |
