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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the side muscle from the scallops. Pat dry and season them on both sides. | 2. Heat the olive oil in a cast iron skillet to high heat. | 3. When hot, sear the scallops. Once nicely colored, turn over and sear the opposite side. | 4. Transfer to a wire rack, cover and keep warm. | 5. Reduce the heat to low and to the remaining oil, add the shallots. Sweat the shallots until they begin to soften. | 6. Season lightly then add the garlic and sweat until the garlic begins to soften. | 7. Add the tomato paste and stir constantly for 2 minutes. Add the tomatoes and cook until all of the juice has evaporated. | 8. Remove the pan from the stove. Stir in the chopped parsley and season to taste. | 9. On each plate, spoon the tomato sauce first then add five scallops in the center. Garnish with two sprigs of parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	20		sized	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	1	ounce	minced	20.4116	4.7627	0.7087	0.0283
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato paste	1/4	ounce		5.8116	1.3402	0.3062	0.0333
tomato	5	ounces	peeled seeded diced	32.6019	7.2291	1.7009999999999998	0.2835
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt black pepper				-	-	-	-
parsley	8	sprigs		5.4	0.9495	0.4455	0.1185

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