Scallops can be eaten with tomatoes. Scallop belongs to the seafood category and it contains 11.1g of protein, 0.6g of fat, 140mg of cholesterol, 2.6g of carbohydrates, 11.85mg of vitamin E, 142mg of calcium, 132mg of phosphorus, 7.2mg of iron, 11.69mg of zinc and other substances. The protein in it is high-quality animal protein, and calcium, iron and zinc are all very rich, which can be used as a dietary source of these three. Tomatoes belong to many common vegetables in daily life, each 100 grams of tomatoes contain 22 calories, of which 5.8 grams of carbohydrates, 1.0 grams of protein, 0.2 grams of fat, 1.8 grams of dietary fiber, vitamin C33 mg, 62 micrograms of folic acid, potassium 262 mg. Scallops and tomatoes these two foods can be eaten together, complementary, tomatoes supplement the scallops in the absence of dietary fiber, can supplement the body’s nutritional needs, the two eat together and will not produce any discomfort. However, it should be noted that the scallops must be fresh and cooked through, otherwise nausea, vomiting and other discomforts may occur. Tomatoes should also be washed before eating, to avoid pesticide residues.