Composition / ingredients
Cooking method
Scallops need to be prepared in advance - get out of the package, defrost, rinse, dry and season on all sides with salt and pepper.
Prepare the sauce before roasting the scallops. In a saucepan, mix chopped shallots, basil and herbs, finely chopped peeled tomatoes of the cream variety. Pour in 100 ml of olive oil, squeeze the juice out of the lemons. Season with salt and pepper to taste and mix. Preheat the sauce over moderate heat for 1-2 minutes, then remove from the heat and let it brew for 10 minutes.
Heat a large frying pan with the remaining olive oil over medium heat. Place the scallops in the pan clockwise, cook for two minutes and also clockwise, starting from the first, turn them to the other side and fry for another two minutes. Remove the scallops on napkins and dry them from the oil, sprinkle with lemon juice.
Serve, sprinkle with sauce, scallops hot to the table on shells or plates, garnished with herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Shallots - 72 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Scallop - 88 kcal/100g
