SAUTEED SEA SCALLOPS WITH SHALLOTS AND TOMATOES

Sauteed Sea Scallops With Shallots and Tomatoes image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds sea scallops
3 ripe plum tomatoes, about 1/2 pound
2 tablespoons butter or olive oil
Salt and freshly ground pepper to taste
1/3 cup finely chopped shallots or scallions
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
4 tablespoons chopped fresh coriander

Steps:

Cut in half each scallop crosswise if too large. Set them aside.
Drop the tomatoes into boiling water for 12 seconds to loosen the skin. Remove the skins and halve them to remove the seeds. Cut the tomatoes into small cubes.
Melt the butter in a large non-stick skillet over high heat. Add the scallops, salt and pepper. Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.
Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes. Sprinkle the coriander over all and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 1 gram, Sodium 675 milligrams, Sugar 3 grams, TransFat 0 grams