Coquilles St. Jacques Niçoise
Published October 27, 1981
- Total Time
- 15 minutes
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Ingredients
1 zucchini, about ½ pound
1 tomato, about ½ pound
2 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons butter
½ teaspoon finely minced garlic
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 42 milligrams cholesterol; 214 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 573 milligrams sodium; 15 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
Trim off the ends of the zucchini. Cut it into one-and-a-halfinch lengths; cut each piece lengthwise into quarter-inch slices. Stack the slices and cut them into quarter-inch strips. There should be about one and a half cups. Set aside.
- Step 2
Cut away and discard the core of the tomato. Peel the tomato and cut it in half. Gently squeeze to remove the seeds. Cut the tomato into quarter-inch cubes. There should be about one cup. Set aside.
- Step 3
Heat one tablespoon of the oil in a small, heavy skillet and add the zucchini strips and salt and pepper. Cook quickly, stirring and tossing, about one minute. Do not overcook. The strips must remain crisp and tender. Drain.
- Step 4
Heat the remaining tablespoon of oil in a skillet and add the scallops, salt and pepper. Cook, stirring and tossing, about one and a half to two minutes. Do not overcook.
- Step 5
Pour the scallops onto a warm serving platter. To the skillet add the butter, garlic and shallots. Cook about 30 seconds, stirring. Add the tomato and cook, stirring, about 30 seconds. Add the zucchini and heat thoroughly. Pour this over the scallops and serve.
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