Try this Cinnamon and Chili-Crusted Scallops with Mango Salsa recipe, or contribute your own.
Suggest a better description1. In a medium bowl combine all of the mango salsa ingredients until well mixed. Set aside. 2. In a separate bowl combine the cinnamon-chili crust ingredients. 3. Debeard scallops, rinse and drain. Dust the scallops with the cinnamon-chili mix until completely covered. Let stand about 10 minutes. In a 12-inch skillet, heat the olive oil and saute scallops in batches for 2 to 3 minutes on each side or until the desired tenderness. 4. Place the greens (spinach, mustard greens, or frisee lettuce, etc.) on serving plates and top with a serving of scallops. Add a dollop of mango salsa beside each scallop. MENU - Plate with confetti rice and steamed (crispy tender) young green beans. (Recipe may be halved.) Yield: 8 servings or 5 scallops per serving. McServing 297 cals (12% fat), 4.1 g fat. Recipe by: Peter Zimmer, Inn of the Anasazi, Santa Fe Posted to CHILE-HEADS DIGEST V3 #367 by Naughyde@aol.com on Jun 26, 1997
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 81 | ||
Calories from Fat: 15 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.7mg | 1 % | |
Potassium 210.3mg | 6 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 14.4g | ||
Protein 1.3g | 2 % | |
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: 81
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