Photo: Dana DeVolk
Seared Scallops with Parmesan Sauce and Ratatouille
16 ingredients
20 min + 30 min
Serves 3
openrecipes
Estimated Nutrition (whole recipe, rough)
470
Calories
31g
Protein
20g
Fat
42g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 each sea scallops
- 1 cup white wine (I used a dry white wine)
- 1 shallot, minced
- 2 cups heavy cream
- 1 cup grated Parmigiano Reggiano
- Squeeze of fresh lemon
- Salt and pepper to taste
- 1 cup small diced zucchini
- 1 cup small diced squash
- 1 cup small diced eggplant
- 1/2 cup small diced onion
- 1/2 cup small diced bell pepper
- 2 cups good quality tomato sauce (I made my own with Italian crushed tomatoes)
- 1/4 cup each fresh chopped basil, chive, Italian parsley
- 1/2 cup olive oil (I used Extra-Virgin)
- Salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes