Mix coffee, cumin, garlic & salt. This will make enough to use for other recipes also. Keep in airtight container.
Coat scallops in spice mix.
Heat oil in heavy bottomed pan - I use a cast iron.
Add scallops and cook turning once. Scallops need to cook quickly and if cooked too long will be tough and chewy.
Scallops come in different sizes and thickness - I use large ones if possible and cook for a minute to a minute and a half on each side.
The scallops will go from translucent to opaque.
I find that the secret to a good Flambéed is a hot oil.
CAREFULLY add the Amaretto - on a gas stove this will ignite immediately with a lot of flame.
Put scallop onto your dish - pour any remaining sauce over the top.
Put a Dollap of Habanero Mango Aioli on top.
The fresher the scallop the better the taste. Frozen scallops work well but there is a trade off in taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (63%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 10g|
|Cholesterol 4.4mg||1 %|
|Sodium 466.3mg||16 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 15.1g|
|Protein 4.2g||6 %|
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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: 269
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