Try this Oriental Scallop Salad recipe, or contribute your own.
Suggest a better description1. If scallops are thicker than 3/4 inch, slice in half. 2. Blanche scallops in boiling water for 3-4 minutes or until firm and cool immediately. 3. Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger. 4. Set aside the parsley and chives. 5. Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing. 6. Garnish with parsley and chives. 7. Serve chilled. Suggested Wine: Warm Saki NOTES : In selecting scallops always check the ammount of liquid, fresh scallops have very little liquid. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 83 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 265.4mg | 9 % | |
Potassium 64.5mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.2g | ||
Protein 1g | 1 % | |
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: 94
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