COQUILLES ST.-JACQUES WITH TOMATOES

Coquilles St.-Jacques With Tomatoes image

Provided by Craig Claiborne

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

1 1/2 pounds bay scallops
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup plus 1 1/2 tablespoons virgin olive oil
1/4 cup finely chopped shallots
3/4 cup peeled, seeded, diced fresh tomatoes
1 tablespoon white wine vinegar
2 tablespoons finely chopped parsley

Steps:

Sprinkle scallops with salt and pepper and set aside.
Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil. Let simmer about 2 minutes.
Heat remaining 1 1/2 tablespoons oil in skillet and add scallops. Cook, stirring often, about one minute or just until scallops lose their raw look. Do not brown or overcook. Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 1 gram, TransFat 0 grams