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Seared Scallops in Mint Broth with Peas and Roasted Tomatoes Recipe

Seared Scallops in Mint Broth with Peas and Roasted Tomatoes Recipe

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Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

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Ingredients

Count

Nutrition

2002

Calories

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Ingredients:

Serving

4 roma tomatoes (3 to 4 oz. each)
salt , pepper , and sugar
1 cup firmly packed fresh mint leaves, rinsed and drained
1 tbsp olive oil
2 1/4 cups fat-skimmed chicken broth
2 cups frozen petite peas, thawed
fresh mint sprigs, rinsed and drained
1 lb scallops (each 1 1/2 to 2 in. wide )
1 tbsp butter or margarine
1/4 cup dry white wine

Directions:

Rinse tomatoes, cut in half lengthwise, and place, cut sides up, in a 9-inch-wide pan. Sprinkle lightly with salt, pepper, and sugar. Finely chop enough of the mint leaves to make 2 tablespoons; mix with 1/2 tablespoon olive oil. Pat mixture onto cut sides of tomatoes. Drizzle evenly with remaining 1/2 tablespoon oil. Bake in a 400° regular or convection oven until browned on top, about 1 hour. (If pan juices begin to blacken, add a few tablespoons water to pan.)
Meanwhile, measure 2 cups broth. In a blender or food processor, whirl peas, remaining mint leaves, and as much of the broth as needed to process until very smooth. Pour into a 2- to 3-quart pan and add remainder of the 2 cups broth.
Rinse and drain scallops; pat dry. Sprinkle lightly with salt and pepper. Set a 10- to 12-inch nonstick frying pan over medium-high heat and add butter; when it's just beginning to turn brown, lay scallops, flat side down, in pan. Cook until well browned, about 2 minutes; turn to brown other sides well, and cook until scallops are opaque but still moist-looking in center (cut to test), 2 to 3 minutes longer. Meanwhile, bring pea-mint broth to a simmer over high heat, about 4 minutes. Transfer scallops equally to wide, shallow soup bowls.
Add remaining 1/4 cup broth and the wine to frying pan; turn heat to high and stir often to free browned bits until reduced to about 1/3 cup, 2 to 4 minutes.
Set 2 tomato halves on scallops in each bowl, pour hot pea-mint broth equally around scallops. Drizzle wine sauce over tomatoes, and garnish bowls with mint sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2001.67 Kcal (8381 kJ)
Calories from fat	760.11 Kcal
		% Daily Value*
Total Fat	84.46g	130%
Cholesterol	370.66mg	124%
Sodium	3424.02mg	143%
Potassium	2587.64mg	55%
Total Carbs	209.19g	70%
Sugars	27.65g	111%
Dietary Fiber	43.72g	175%
Protein	70.09g	140%
Vitamin C	143.6mg	239%
Vitamin A	12mg	399%
Iron	1428.9mg	7938%
Calcium	609mg	61%

Amount Per 100 g
Calories	146.79 Kcal (615 kJ)
Calories from fat	55.74 Kcal
		% Daily Value*
Total Fat	6.19g	130%
Cholesterol	27.18mg	124%
Sodium	251.09mg	143%
Potassium	189.76mg	55%
Total Carbs	15.34g	70%
Sugars	2.03g	111%
Dietary Fiber	3.21g	175%
Protein	5.14g	140%
Vitamin C	10.5mg	239%
Vitamin A	0.9mg	399%
Iron	104.8mg	7938%
Calcium	44.7mg	61%

* 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.

Tastes

salty
savory
bitter
sweet

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