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Ingredientes
- 1 pound bay or possibly sea scallops
- 2 T fresh lemon juice
- 1/2 pound fresh mushrooms
- 2 lbs. fresh tomatoes
- 5 T extra virgin olive oil
- 1 med. onion, sliced
- 4-6 sprigs parsley, minced
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- Dash pepper
- 1 teaspoon fresh thyme or possibly 1/2 teaspoon dry
- 1 teaspoon fresh oregano or possibly 1/2 teaspoon dry
Direcciones
- In medium bowl toss scallions with lemon juice. Slice fresh mushrooms, lengthwise, through stem, toss with scallops. Peel fresh tomatoes, remove seeds, chop pulp coarsely. Saute 1/2 onion, garlic in 2 tbsp hot oil in frying pan. Then add in parsley, tomatoes, salt, pepper, thyme and oregano. Cover and cook over low heat about 15 min. Uncover and cook 5 min longer. In 3 tbsp oil, in another frying pan, saute remaining onion. Add in scallops and mushrooms and cook over medium to high heat, uncovered, for 10 min. Stir in tomato mix, cook 2 min longer. Serve with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1205g | |
| Calories 456 | |
| Calories from Fat 222 | 49% |
| Total Fat 25.28g | 32% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1231mg | 51% |
| Potassium 2956mg | 84% |
| Total Carbs 53.41g | 14% |
| Dietary Fiber 15.1g | 50% |
| Sugars 30.03g | 20% |
| Protein 16.21g | 26% |
