Scallop and Cherry Tomato Saute

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From an old printout I received in an email."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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