Sauteed Sea Scallops With Shallots and Tomatoes
Published October 9, 1990
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 ½ pounds sea scallops
3 ripe plum tomatoes, about ½ pound
2 tablespoons butter or olive oil
Salt and freshly ground pepper to taste
⅓ cup finely chopped shallots or scallions
2 tablespoons fresh lemon juice
¼ teaspoon Tabasco sauce
4 tablespoons chopped fresh coriander
Nutritional analysis per serving (4 servings)
11 grams carbs; 41 milligrams cholesterol; 201 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 674 milligrams sodium; 22 grams protein; 3 grams 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
Cut in half each scallop crosswise if too large. Set them aside.
- Step 2
Drop the tomatoes into boiling water for 12 seconds to loosen the skin. Remove the skins and halve them to remove the seeds. Cut the tomatoes into small cubes.
- Step 3
Melt the butter in a large non-stick skillet over high heat. Add the scallops, salt and pepper. Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.
- Step 4
Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes. Sprinkle the coriander over all and serve immediately.
Private Notes
Comments
I looked up "fresh coriander" and turns out it is cilantro, of which I am not a fan. What other herb might I substitute ?