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Ingredientes
- 1 lb Ripe plum tomatoes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Butter
- 1Â 1/2 lb Medium-size sea scallops
- Â Â Salt and freshly grnd pepper to taste
- 4 Tbsp. Finely minced shallots
- 2 sprg fresh thyme -or possibly-
- 1/2 tsp Dry thyme
Direcciones
- Core and peel tomatoes. Halve them crosswise. Squeeze halves gently to extract seeds; cut halves into 1/4-inch cubes.
- In nonstick skillet large sufficient to hold scallops in one layer, heat oil and butter over high heat. When warm, add in scallops, salt and pepper. Cook, stirring and shaking pan and turning scallops, till lightly brown, about 2 min.
- Sprinkle shallots, thyme and tomatoes proportionately over scallops. Cook, stirring, for 2 min. Add in lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 112 | 82% |
| Total Fat 12.73g | 16% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 47mg | 2% |
| Potassium 277mg | 8% |
| Total Carbs 5.61g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.72g | 2% |
| Protein 1.2g | 2% |
