Directions:
- In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.
- Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.
- Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the tomato and the thyme and cook the mixture, stirring, for 1 minute.
- Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops provencale with the basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 977.38 Kcal (4092 kJ) | ||
| Calories from fat | 260.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.9g | 44% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 3580.33mg | 149% | |
| Potassium | 2146.97mg | 46% | |
| Total Carbs | 170.16g | 57% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 20.86g | 83% | |
| Protein | 18.73g | 37% | |
| Vitamin C | 44.4mg | 74% | |
| Iron | 4.8mg | 26% | |
| Calcium | 155.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 347.43 Kcal (1455 kJ) | ||
| Calories from fat | 92.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 44% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 4% | |
| Sodium | 1272.71mg | 149% | |
| Potassium | 763.19mg | 46% | |
| Total Carbs | 60.49g | 57% | |
| Sugars | 0.34g | 4% | |
| Dietary Fiber | 7.42g | 83% | |
| Protein | 6.66g | 37% | |
| Vitamin C | 15.8mg | 74% | |
| Iron | 1.7mg | 26% | |
| Calcium | 55.3mg | 16% | |
* 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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