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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell scallops. | 2. Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes. | 3. Heat oil on low and cook shallot or onion until tender. | 4. Add the tomatoes, salt and pepper, thyme, bayleaf and garlic. | 5. Cover and simmer mixture for 10 minutes. | 6. Remove lid and increase heat to high, to reduce the liquid quantity to half. | 7. Remove sprig of thyme and bay leaf. | 8. Press the sauce through a sieve into a frying pan. | 9. Bring the tomato sauce back to a simmer. | 10. Remove scallops from marinade. | 11. Place on a paper towel to remove excess marinade. | 12. Add the zest of a lemon and the scallops to the sauce. | 13. Gently poach them for 2 minutes, being careful not to allow the sauce to boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	8			2502.4057	115.3283	437.37699999999995	17.7707
lemon zest	1			-	-	-	-
safflower oil	1	dash		-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
tomato	1		ripe drained	62.068999999999996	13.7631	3.2384	0.5397
salt pepper				-	-	-	-
thyme	1	sprig		-	-	-	-
bay leaf	1			-	-	-	-
garlic	1	clove		4.47	0.9918	0.1908	0.015
chervil	1	sprig		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.