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Super Healthy Scallops & Ratatouille

Updated on February 20, 2011

Scallops & Ratatouille

Ratatouille has to be one of my all time favourite dishes, full of flavour, fresh ingredients and bustling with a health factor that will see you live to a hundred. This French dish has been enjoyed all over the world for many, many years and is phenominal when accompanied with Scallops, another favourite of mine. Scallops to me are like Torvill & Dean, light and full of the dance of life. Together this combination of fantastic flavours tickles the palatte and has become one of my personal favourites.



2 Tbsp butter (unsalted)

2 Tbsp Olive oil

1 Onion diced fine

2 Garlic cloves, minced

½ Eggplant, diced in 1cm cubes

1 Zucchini diced in 1 cm cubes

½ cup Cherry Tomatoes

1 Pepper (yellow or Red), cut into 1 cm pieces

1 fresh Thyme Sprig

1 Rosemary Sprig

1 Bay leaf

2 Tbsp Fresh Basil

S & P TT

First, heat the pan on medium to low heat then add the oil. Once the oil has heated add the onion and cook until translucent, about 3-4 minutes. Next add the Eggplant and garlic, stir and cook for another 3-4 minutes. Once the eggplant begins to soften add the zucchini, thyme, bay leaf, peppers and cherry tomatoes. Cook for 2 minutes then turn the heat to low, cover and cook for 40 minutes. Add the basil right at the end in order to ensure full flavor. Salt and pepper to taste.


4 Scallops (10 ct)

Salt & Pepper (Seasoning)

Clean the scallops wash and pat dry then season with salt and pepper. Heat a heavy based pan to medium high then add the butter. When the butter has melted add the scallops and heat till browned, usually around 1-2 minutes either side. Do not over cook or you will lose all the flavor.


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    • Ms. Butterfly profile image

      Ms. Butterfly 6 years ago

      great pic! looks yummy and very nice as well