Try this Roasted Scallop Risotto with Pickled Ginger recipe, or contribute your own.
Suggest a better descriptionBoil some easy cook rice for 6 minutes. Stir in some shell fish stock with the rice and stir constantly for 2-3 minutes. Add a tablespoon of acid butter. Blend together the butter, rice and parmesan and diced scallops. Return to the stove. Cover five to six scallops with oil and salt and pepper and fry until brown. Squeeze on some lemon juice to flavour. Mix some cream into the rice and freshly chopped chives. Finally add pickled ginger and stir. Display rice in the centre of the plate surrounded with the scallops and garnish with fresh coriander.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 1 servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.1mg | 6 % | |
Potassium 55.5mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.8g | ||
Protein 0.2g | 0 % | |
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: 11
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