Try this Baked Sea Scallops with Feta Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper. Core and seed the red and green peppers and cut them into thin strips about 1-1/2 inches long. Heat remaining olive oil in a heavy skillet. Add onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer 5 minutes. Spoon mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15-20 minutes or until lightly browned. Serve immediately. ARKANSAS GAZETTE, 11/1/1989 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 4 | ||
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Calories: 358 | ||
Calories from Fat: 137 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 93.3mg | 29 % | |
Sodium 907mg | 31 % | |
Potassium 964.7mg | 25 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 14g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 358
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