Directions:
- Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high.
- Season the flour with some salt and pepper and toss the scallops in it. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
- Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so.
- Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish.
- Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.74 Kcal (305 kJ) | ||
| Calories from fat | 28.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 4% | |
| Sodium | 204.88mg | 9% | |
| Potassium | 135.59mg | 3% | |
| Total Carbs | 4.92g | 2% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 138.86 Kcal (581 kJ) | ||
| Calories from fat | 54.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 5% | |
|---|---|---|---|
| Cholesterol | 24.57mg | 4% | |
| Sodium | 391.09mg | 9% | |
| Potassium | 258.82mg | 3% | |
| Total Carbs | 9.38g | 2% | |
| Sugars | 1.86g | 4% | |
| Dietary Fiber | 1.07g | 2% | |
| Protein | 11.2g | 12% | |
| Vitamin C | 6mg | 5% | |
| Iron | 0.9mg | 3% | |
| Calcium | 25.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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