Sauteed Sea Scallops With Tomatoes and Zucchini Recipe

Name: Sauteed Sea Scallops With Tomatoes and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds sea scallops; 3 small zucchini, about 1/2 pound; 4 small, ripe plum tomatoes; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; 1 tablespoon butter; 2 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 2 tablespoons fresh lemon juice; 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried; 4 tablespoons coarsely chopped basil or parsley

Servings: persons

1 1/4 pounds sea scallops
3 small zucchini, about 1/2 pound
4 small, ripe plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
4 tablespoons coarsely chopped basil or parsley

1
Halve each scallop crosswise, if 3/4 inch thick or more.
2
Set aside.
3
Trim the ends of the zucchini, and cut them into 1/8-inch slices.
4
Drop the tomatoes into boiling water for about 10 seconds to loosen the skins.
5
Remove skins and chop the tomatoes coarsely.
6
Heat 1 tablespoon of the olive oil in a large nonstick skillet.
7
Add the zucchini, salt and pepper.
8
Cook about 2 minutes over high heat, stirring and tossing.
9
Remove the zucchini to a plate, and keep them warm.
10
In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute.
11
Season with salt and pepper while stirring and tossing.
12
Add the butter, shallots and garlic.
13
Cook briefly, add the tomatoes, and cook for a minute more.
14
Add the zucchini, lemon juice and rosemary.
15
Cook, stirring and tossing, for a minute over high heat.
16
Blend well.
17
Sprinkle with basil, and serve immediately.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 pounds sea scallops, 3 small zucchini, about 1/2 pound, 4 small, ripe plum tomatoes, 2 tablespoons olive oil, and more.

Yes, Sauteed Sea Scallops With Tomatoes and Zucchini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Sea Scallops With Tomatoes and Zucchini

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