Try this Glazed Sea Scallops with Wilted Napa Cabbage Slaw recipe, or contribute your own.
Suggest a better descriptionIn a small bowl whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste. In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture. Remove tough muscle from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and saute scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm. Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper. Serve slaw topped with scallops and garnished with sc allion greens. Yield: 2 serving Busted by Christopher E. Eaves
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 | ||
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Calories: 499 | ||
Calories from Fat: 202 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 579mg | 20 % | |
Potassium 1416.7mg | 37 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 25.3g | ||
Protein 42.1g | 60 % | |
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: 499
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