For the sauce, saute onion, add thyme, salt, pepper, tomatoes, garlic and red pepper for six minutes. Add vinegar and basil, blend until smooth. Season to taste. For the scallops, mince the basil, garlic, salt and pepper until very fine. Mix in a small bowl with one tablespoon of the oil and reserve for thirty minutes. Butterfly each of the scallops, fill each with a bit of the basil mixture, close with a toothpick. Put scallops on a plate and drizzle with remaining oil. Prepare the grill for the direct heat method. Place scallops on greased grid and grill for three minutes per side and remove. Serve immediately with the sauce and garnish with the lemons. Recipe by: Pearl DeMarco of Burhops Seafood
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 55.4mg||17 %|
|Sodium 317.2mg||11 %|
|Potassium 866.2mg||23 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.8g|
|Protein 30g||43 %|
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: 270
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!