Lemony tomato herb scallops

Lemony tomato herb scallops could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains roughly 19g of protein, 37g of fat, and a total of 468 calories. For $3.41 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 1. From preparation to the plate, this recipe takes approximately 15 minutes. Plenty of people made this recipe, and 291 would say it hit the spot. A mixture of butter, juice of lemon, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Running to the Kitchen. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is excellent. If you like this recipe, take a look at these similar recipes: Seared Scallops with Lemony Farro and Arugula Salad, Lemony Herb Dip, and Lemony Herb Salad.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tablespoon butter

¼ cup chicken broth

1 tablespoon extra virgin olive oil

2 tablespoons fresh herbs, minced (I used basil, rosemary and lemon thyme)

1 clove of garlic, minced

juice of ½ a lemon

salt & pepper

5-6 sea scallops, rinsed & pat dry

1 shallot, sliced

½ cup diced tomatoes

Equipment:

frying pan

Cooking instruction summary:

Heat butter in a medium pan over medium heat.Season scallops with salt & pepper and place in the pan once hot.Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.Remove scallops from the pan and set aside on a dish.Add olive oil to the pan with shallots and garlic.Saute for about 1 minute.Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.Once thickened, transfer the sauce to a plate and top with the scallops and their juices.Garnish with fresh herbs and a squeeze of lemon.

 

Step by step:


1. Heat butter in a medium pan over medium heat.Season scallops with salt & pepper and place in the pan once hot.

2. Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.

3. Remove scallops from the pan and set aside on a dish.

4. Add olive oil to the pan with shallots and garlic.

5. Saute for about 1 minute.

6. Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.Once thickened, transfer the sauce to a plate and top with the scallops and their juices.

7. Garnish with fresh herbs and a squeeze of lemon.


Nutrition Information:

Quickview
320k Calories
11g Protein
26g Total Fat
12g Carbs
9% Health Score
Limit These
Calories
320k
16%

Fat
26g
40%

  Saturated Fat
9g
58%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
48mg
16%

Sodium
814mg
35%

Get Enough Of These
Protein
11g
22%

Vitamin K
146µg
140%

Vitamin C
33mg
41%

Vitamin A
1649IU
33%

Phosphorus
304mg
30%

Vitamin E
2mg
19%

Vitamin B12
1µg
18%

Potassium
536mg
15%

Selenium
10µg
15%

Manganese
0.26mg
13%

Vitamin B6
0.26mg
13%

Folate
47µg
12%

Magnesium
36mg
9%

Iron
1mg
9%

Fiber
2g
8%

Vitamin B3
1mg
7%

Zinc
1mg
7%

Copper
0.12mg
6%

Calcium
45mg
5%

Vitamin B1
0.07mg
4%

Vitamin B5
0.39mg
4%

Vitamin B2
0.05mg
3%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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