Almond-Crusted Sea Scallops with Tomato-Onion Gratin (Anytime)
- Number of Servings: 4
Ingredients
Scallops:1.5 lbs sea scallops, rinsed and patted dry1/2 cup ground almonds1/2 tsp salt1/4 cayenne pepper1 tbsp olive oilGratin:1 medium onion (preferably Vidalia), sliced2 medium tomatoes, cut into 1/4 inch thick wedges1/3 cup grated Parmesan cheese2 garlic cloves, chopped2 tsp olive oil1/4 cup fresh cilantro, coarsely choppedSalt & pepper to taste
In a large bowl, toss the onions, tomatoes, olive oil, garlic, and salt & pepper. Spread out evenly in an 8x8-inch baking dish coated with olive oil cooking spray. Bake for 25 minutes at 450 degrees.
While the tomato-onion gratin is baking, process the almonds in a blender until ground into a coarse meal, and then spread onto a diner plate. Sprinkle the scallops with salt and cayenne, and then press them into the almond meal. Roll the scallops around until almond meal adheres to all sides, and then shake off the excess.
Heat some of the olive oil in a large skillet over medium-high heat,a nd add only enough scallops to coat the bottom of the pan in a single layer. Sear the scallops about 2 minutes on each side until they are browned and crisp. Transfer the browned scallops to a plate and sear the remaining scallops in the same manner, adding oil as needed.
Arrange the scallops on top of the tomato-onion gratin and garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user SIXWING.
While the tomato-onion gratin is baking, process the almonds in a blender until ground into a coarse meal, and then spread onto a diner plate. Sprinkle the scallops with salt and cayenne, and then press them into the almond meal. Roll the scallops around until almond meal adheres to all sides, and then shake off the excess.
Heat some of the olive oil in a large skillet over medium-high heat,a nd add only enough scallops to coat the bottom of the pan in a single layer. Sear the scallops about 2 minutes on each side until they are browned and crisp. Transfer the browned scallops to a plate and sear the remaining scallops in the same manner, adding oil as needed.
Arrange the scallops on top of the tomato-onion gratin and garnish with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user SIXWING.
Nutritional Info Amount Per Serving
- Calories: 332.7
- Total Fat: 15.7 g
- Cholesterol: 62.6 mg
- Sodium: 724.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.7 g
- Protein: 35.5 g
Member Reviews