Try this Sauteed Scallops W/pea Pods, Water Chest recipe, or contribute your own.
Suggest a better descriptionRinse scallops and pat dry. Pour sherry over them and let stand 10 minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger and saute 3-4 minutes. Add snow peas, water chestnuts, oyster sauce and sesame oil and toss lightly to mix. Pour in chicken stock and bring to a boil. Blend cornstarch in water to make a smooth paste and stir into scallop mixture. Cook only until sauce is thick enough to coat scallops. Season to taste with salt and white pepper. FROM SOME NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 404 | ||
Calories from Fat: 135 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 60.8mg | 19 % | |
Sodium 693.2mg | 24 % | |
Potassium 898.5mg | 24 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 24.9g | ||
Protein 36.8g | 53 % | |
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: 404
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