You may also like
Categories:
bay scallops salt freshly ground pepper virgin olive oil shallots tomatoes white wine vinegar parsley
Viewed: 48 - Published at: 2 years agoIngredients
- 1 1/2 pounds bay scallops
- Salt to taste if desired
- Freshly ground pepper to taste
- 1/4 cup plus 1 1/2 tablespoons virgin olive oil
- 1/4 cup finely chopped shallots
- 3/4 cup peeled, seeded, diced fresh tomatoes
- 1 tablespoon white wine vinegar
- 2 tablespoons finely chopped parsley
Method
- Sprinkle scallops with salt and pepper and set aside.
- Combine 1/4 cup of oil, shallots, tomatoes and vinegar in small saucepan and bring to a boil.
- Let simmer about 2 minutes.
- Heat remaining 1 1/2 tablespoons oil in skillet and add scallops.
- Cook, stirring often, about one minute or just until scallops lose their raw look.
- Do not brown or overcook.
- Spoon equal portion of scallops on 4 to 6 small serving dishes with tomato sauce spooned over.
- Sprinkle with parsley and serve.
