Directions:
- Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.
- Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the oil in a heavy frying pan. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside.
- Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1685.79 Kcal (7058 kJ) | ||
| Calories from fat | 716.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.64g | 123% | |
|---|---|---|---|
| Cholesterol | 205mg | 68% | |
| Sodium | 3355.03mg | 140% | |
| Potassium | 2466.55mg | 52% | |
| Total Carbs | 109.82g | 37% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 11.94g | 48% | |
| Protein | 137.27g | 275% | |
| Vitamin C | 53.7mg | 89% | |
| Iron | 5.1mg | 28% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 175.21 Kcal (734 kJ) | ||
| Calories from fat | 74.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 123% | |
|---|---|---|---|
| Cholesterol | 21.31mg | 68% | |
| Sodium | 348.7mg | 140% | |
| Potassium | 256.36mg | 52% | |
| Total Carbs | 11.41g | 37% | |
| Sugars | 1.16g | 45% | |
| Dietary Fiber | 1.24g | 48% | |
| Protein | 14.27g | 275% | |
| Vitamin C | 5.6mg | 89% | |
| Iron | 0.5mg | 28% | |
| Calcium | 9.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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