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Ingredientes
- 1 pound sea scallops
- 2 (10-12 ounce) cans Mexican stewed tomatoes
- 1/2 green pepper, minced
- 1/2 med. onion, minced
- 1 clove garlic, chopped
- 1/4 c. dry red wine
- 2 T extra virgin olive oil
- 1 teaspoon Italian seasoning
- Freshly grnd pepper to taste
Direcciones
- Saute green pepper, onions and garlic in extra virgin olive oil till softened. Add in tomatoes, Italian seasoning and wine; bring to boil over medium heat. Add in scallops, stir and cook for 1 minute, cover pan and remove from heat. Let stand for 8-10 min to finish cooking scallops. Add in freshly grnd pepper to taste. Serve with Spanish type yellow rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1007g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 44 | 12% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 2072mg | 86% |
| Potassium 2189mg | 63% |
| Total Carbs 57.64g | 15% |
| Dietary Fiber 8.9g | 30% |
| Sugars 30.85g | 21% |
| Protein 27.25g | 44% |
