Try this Sea Scallops recipe, or contribute your own.
Suggest a better descriptionCut lime in 1/2. Slice 1 half paper thin, reserve; squeeze juice of other 1/2 into a bowl. Add butter in pats, mash until thoroughly mixed. Dust scallops lightly w/ flour,shake off excess. Heat lime butter in med. saute pan on high heat. When hot, add shallots, saute until translucent. Add scallops a few at a time( to keep heat constant), brown quickly to light golden color. Add mushrooms & pinch of chopped coriander. Reduce heat, simmer for 4-5 minutes. Remove scallops & mushrooms to a heated plate, keep warm. Deglaze pan w/ white wine; allow liquid to boil until reduced by half, forming a very light, thin sauce. Season to taste w/ salt & white pepper. Add sliced lime & remaining chopped coriander just before serving. Cook only until heated. Pour sauce over scallops, serve w/ Mixed Wild & White Rice and Julienne of carrot. Add salt, garlic, and olive oil to 2-1/2 cups water in a saucepan. Bring to boil. Add rice. Stir, return to boil. Allow to boil uncovered for 5 min. Reduce heat to very low, cover, and simmer for 20 min. until water is completely absorbed, stirring occasionally. Julienne of Carrots: Scrub carrots, cut in julienne matchsticks. Add salt to 4 cups water, bring to a boil. Add carrots, cook for 4 min. Drain. HECKS DETROIT AVE.,CLEVELAND; WINE: MACON-LUGNIY, LES CHARMES, 1979 From the
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 592 | ||
Calories from Fat: 328 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 116.2mg | 36 % | |
Sodium 183.1mg | 6 % | |
Potassium 613.3mg | 16 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 43.4g | ||
Protein 20.6g | 29 % | |
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: 592
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