Depending on size of scallops, cut into each into several pieces so they will be small bite-sized. Place in bowl and cover with lime juice. Marinate in refrigerator at least 4 hours, preferably overnight. Drain, reserving the liquid. Place liquid in food processor, blender, or hand blender carafe. Add cilantro, crushed red pepper, oregano, thyme, basil, ketchup, and sugar. Process. Combine scallops, onion, jalapenos and red bell pepper. Pour dressing mixture over and marinate again for several hours, or overnight. Add tomatoes shortly before serving. (This dish is served cold.) Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 11:57:44 -0800 From: Rooby
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37mg||11 %|
|Sodium 408.1mg||14 %|
|Potassium 688.8mg||18 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 17.8g|
|Protein 20.4g||29 %|
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!