Try this Many Onion Soup with Steamed Coriander Scallops recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan, saute the onions, leeks and shallots. Cook until deep golden and caramelized. Add the scallions and the mustard. Deglaze the pan with the wine and Worcestershire sauce. Cook until the liquid is reduced by three quarters. Season with salt and pepper. Add the thyme and chicken stock and simmer slowly until reduced by about one fifth. Check for seasoning. Spear the scallops on the prepared scallions. Season them with salt and coat with coriander. Place scallops in the steamer insert. Add the curry powder to the water in the bottom of the steamer. Bring to a boil. Place insert above the water and steam for 6 to 8 minutes until done. In a large soup plate, ladle the onion broth, making an island of onions in the middle. Lay 3 scallops around and garnish with thyme sprigs and crispy onions. Yield: 4 servings Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (2672g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1328 | ||
Calories from Fat: 300 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 4961.6mg | 171 % | |
Potassium 3781.9mg | 100 % | |
Total Carbohydrate 118.5g | 35 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 101.5g | ||
Protein 58.1g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1328
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