Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- =
- 1 pound bay scallops
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 2 green peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, peeled and chopped
- 1 2-ounce jar chopped pimientos
- 1 cup uncooked rice
- 1 tablespoon paprika
- Pinch of saffron
- 2 cups dry white wine
- 2 tablespoons chopped fresh parsley
- =
Directions
Season scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook in oil in large skillet over high heat until golden brown. Remove; keep warm.
Cook green peppers, onion, and garlic in same skillet until tender crisp. Add tomatoes and pimientos; cook, uncovered, 10 minutes, stirring occasionally. Stir in rice, paprika, saffron, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Add wine and bring to a boil. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in scallops; sprinkle with parsley.