Coquilles St.-Jacques With Tomatoes
Published March 8, 1983
- Total Time
- 10 minutes
- Rating
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Ingredients
1 ½ pounds bay scallops
Salt to taste if desired
Freshly ground pepper to taste
¼ cup plus 1 ½ tablespoons virgin olive oil
¼ cup finely chopped shallots
¾ cup peeled, seeded, diced fresh tomatoes
1 tablespoon white wine vinegar
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 27 milligrams cholesterol; 198 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 447 milligrams sodium; 14 grams protein; 1 gram sugar
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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Preparation
- Step 1
Sprinkle scallops with salt and pepper and set aside.
- Step 2
Combine ¼ cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
- Step 3
Heat remaining 1 ½ tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.
Private Notes