toodle.

Pan-fried Scallops with Sautéd Potatoes, Roasted Cherry Tomatoes and Mustard and Herb Dressing

Pan-fried scallops served with golden sautéed potatoes, roasted cherry tomatoes, and a tangy mustard and herb dressing.

Gluten-FreeDinnerQuickSeafoodScallops
Estimated Nutrition
Calories
782.4
kcal / serving
782.4 kcal total
Carbs
38.6g
per serving
38.6 g total
Fat
61.2g
per serving
61.2 g total
Protein
22.8g
per serving
22.8 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Ketchup
Dressing ingredient
5
ml
Dijon Mustard
Dressing ingredient
2.5
ml
Tabasco Sauce
Dressing ingredient
2.5
ml
Worcestershire Sauce
Dressing ingredient
NutsSeeds
1
gram
Salt
To taste
1
gram
Black Pepper
Freshly ground, to taste
5
ml
Tarragon
Chopped fresh
OilsFats
15
ml
Olive Oil
For the potatoes
15
ml
Olive Oil
For roasting tomatoes
15
ml
Olive Oil
For the dressing
10
ml
Olive Oil
For frying scallops
Seafood
2
piece
Scallops
Removed from shells and halved into discs
Vegetables
0.5
piece
Potato
Peeled and sliced into 1cm thick rounds
10
piece
Cherry Tomatoes
A handful

Method

1
2
3
4
5
6
7