Cape Cod Scallops with Tomatoes

You Will Need:

  • Parsley, 4 Tbsp, chopped
  • Sea Scallops, 1 ¼ lbs, fresh or frozen
  • Onions, 1 cup, sliced
  • Chicken Broth, 1 cup
  • Garlic, ½ Tbsp, minced
  • Mushrooms, 2 cups, sliced
  • Tomatoes, 1 ½ cups, diced
  • Olive Oil, 1 Tbsp

Recipe Serves: 4

Instructions:
1. In a medium bowl combine scallops, parsley, lemon juice, and garlic.

2. In a large frying pan warm oil for 30 seconds on medium heat. Sear scallops, cooking 3-4 minutes on each side, then remove from pan. Add mushrooms and onions to the pan and sauté for 5 minutes

3. Reduce heat to low. Return the scallops to the pan and add tomatoes and broth. Bring to a simmer and cook for 5 minutes. Using a slotted spoon remove the scallops and vegetables to a serving bowl.

4. To reduce sauce, cook on medium heat for about five minutes. Pour over scallops, and garnish with chopped parsley

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient analysis by Chef Katie Reineberg