Try this Hot Scallop Salad with Potato Chips recipe, or contribute your own.
Suggest a better description* - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ======================================================= ============== === 1. Rinse scallops well, pat dry, and cut crosswise about 1/4" thick. 2. To a 10-12" frying pan over medium-high heat, add oil and ginger. When hot, add 1/2 the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. 3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops; add to bowl. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. 4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over them; mix, then push leaves to 1 side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 62 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 37mg | 11 % | |
Sodium 181.1mg | 6 % | |
Potassium 399.5mg | 11 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.8g | ||
Protein 19g | 27 % | |
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: 169
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