Try this Curry-seared scallops with creamy leeks (CL 30 min) recipe, or contribute your own.
Suggest a better descriptionIn saucepan, melt butter over medium-high heat; add leeks, 1/3 cup water, pepper and all but a pinch of the salt. Cook, stirring occasionally, until tender, about 10 minutes. Reduce heat to low; stir in cream and nutmeg. Cover and cook until thickened, about 5 minutes.
Pat scallops dry; sprinkle with curry powder and remaining salt.
Meanwhile, in skillet, heat oil over medium-high heat. Cook scallops, turning once, until golden brown outside and opaque inside, about 5 minutes. Serve with leek mixture.
calories 314, fat 21g, carb 10g, sodium 583g, protein 22g
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 139 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 429.8mg | 15 % | |
Potassium 122.4mg | 3 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 6g | 9 % | |
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: 166
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