Two sauces double the interest when serving a platter full of these party
scallops. Be sure to toss them together several hours ahead so the flavors
have a chance to infuse.
1) If using sea scallops, slice scallops crosswise into thirds. In a large
skillet, cook scallops in hot butter over medium-high heat for 2 to 3
minutes or until opaque. Cool scallops. Divide between two small
bowls.
2) Toss one portion of scallops with 1 tablespoon of the Roulle. Toss
remaining portion with 1 tablespoon of the Sesame-Ginger Mayon-
naise. Cover; refrigerate for 2 to 3 hours.
3) Place spoonfuls of each scallop mixture onto separate endive leaves
or small lettuce leaves. If desired, cover and refrigerate up to 2
hours. Serve with remaining Rouille and Sesame-Ginger Mayon-
naise. If desired, garnish with shredded lemon peel and cilantro
leaves.
ROUILLE
1) In a small bowl, stir together all ingredients.
SESAME-GINGER MAYONNAISE
1) In a small bowl, stir together all ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 28 | ||
Calories from Fat: 25 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 40.1mg | 1 % | |
Potassium 5.4mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
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: 28
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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