Scallop and Cherry Tomato Saute
Recipe: #34402
February 26, 2020
"From an old printout I received in an email."
Ingredients
Nutritional
- Serving Size: 1 (459.7 g)
- Calories 555.9
- Total Fat - 6.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 31.3 mg
- Sodium - 14707.3 mg
- Total Carbohydrate - 97.5 g
- Dietary Fiber - 14.4 g
- Sugars - 4.5 g
- Protein - 33.3 g
- Calcium - 78.6 mg
- Iron - 5.5 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Dredge scallops in 3 tsp of the cornflour, shaking off the excess. Heat oil in a large non-stick frying pan over medium heat. Add scallops and sauté until golden brown and cooked through, about 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
Step 2
Add garlic to pan; cook 1 minut and then add tomatoes and cook until they begin to collapse, about 4 minutes and now add vermouth, wine or stock, the salt and the basil and bring to the boil; cook for about 1 minute.
Step 3
Blend remaining cornflour and cold water in a small bowl and add mixture to pan and cook, stirring, until sauce is slightly thickened, about 1 minute.
Step 4
Return scallops to pan and reduce to a simmer; cook just until heated through, about 1 minute.
Tips
No special items needed.