Try this Roast Scallops, Carrot Juices And Stir-Fried Asian Greens recipe, or contribute your own.
Suggest a better descriptionPlace carrot juice in a saucepan. Add lemon grass, red chilli, lime juice and peel. Bring to the boil. Finish with butter, coriander and mint. Season to taste. Scallops: Seal scallops in a hot dry nonstick pan until crusty both sides, about 1 minute. Pop in the oven for 2 minutes. Greens: Heat the oils in a wok, add garlic, chilli, ginger and spring onions and stir for 1 minute. Add blanched pak choi and remaining ingredients and cook for 3 minutes. Presentation: Place four mini piles of pak choi around plate. Place half a scallop on each pile and top with crispy julienne of ginger, pour on carrot juices.
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Serving Size: 1 Serving (2122g) | ||
Recipe Makes: 1 servings | ||
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Calories: 568 | ||
Calories from Fat: 516 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.4g | 77 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 31.4mg | 10 % | |
Sodium 690.5mg | 24 % | |
Potassium 156.3mg | 4 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 13.4g | ||
Protein 2.9g | 4 % | |
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: 568
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