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Scallops Provencal

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Submitted by munchy

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped, fresh
1 1
CLOVE CLOVE GARLIC
minced *
2 57.8
OUNCES ML/G BLACK OLIVES
chopped
1 453.6
POUND G SCALLOPS
bay or sea
1 1
DASH DASH BLACK PEPPER
freshly ground *
2 2
LARGE LARGE TOMATOES
peeled, and coarsley chopped *
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
½ 226.8
POUND G MUSHROOMS
thinly sliced

Directions

COMBINE OIL, GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.

MICROWAVE ON HIGH 30 SECONDS. IF USING SEA SCALLOPS QUARTER THEM.

ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.

STIR IN TOMATOES, MUSHROOMS, PARSLEY, OLIVES, PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES, STIR.

COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.

TO SERVE, SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL, MAKES FOUR SERVINGS.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 186 31% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 429mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 57g
Vitamin A 8% Vitamin C 9%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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