Scallops Steamed in Their Shells with Tomatoes, Leeks, White Wine and Sesame

Succulent scallops baked in shells with cherry tomatoes, leeks, and a zesty white wine butter sauce, finished with sesame oil.

Quick Seafood Appetiser Scallops Low Carb

Estimated Nutrition

Calories

585.4

kcal / serving

585.4 kcal total

Carbs

8.6g

per serving

8.6 g total

Fat

53.8g

per serving

53.8 g total

Protein

14.2g

per serving

14.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

melted

Fruits

piece

Lime

juice only

piece

Lemon

cut into wedges for serving

Liquids

White Wine

NutsSeeds

200

Sea Salt

for the baking bed

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Sesame Oil

equivalent to 2 tsp

Seafood

piece

Scallop

in shells, tough sinew removed

Vegetables

piece

Cherry Tomato

halved

piece

Baby Leeks

green parts only, chopped

Method

Drizzle with sesame oil and serve with lemon wedges.

Preheat the oven to 180°C.

Spread sea salt on a baking sheet to create a bed.

Clean scallops and place them back into half-shells on the salt.

Top the scallops with halved tomatoes and chopped leeks.

Heat butter, wine, and lime juice in a pan until combined.

Season the sauce and pour it over the scallops.

Bake for 5-7 minutes until the scallops are cooked.