Try this Scallop Chili recipe, or contribute your own.
Suggest a better descriptionThere was talk of seafood chili last week and found this one in the local paper. Suggested to be served with baking powder biscuits. I just used tortilla chips. Its was good, really rich. I doubled the amount and variety of peppers plus added a dash of Calvins. As it was a little thick, you may want to use a little less tomato paste. Also, I think shrimp wouldve been just as good as scallops. Here it is: Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and saute 5 minutes over medium heat. Stir in tomato puree, tomato paste, oregano, 1/2 teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes. Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining salt and pepper, to taste. Melt butter in medium skillet. Add scallops in single layer and saute over high heat until browned and cooked through, about 2 minutes per side. To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately. Posted to CHILE-HEADS DIGEST by Michelle DeWitt
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 300 | ||
Calories from Fat: 82 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 718.6mg | 25 % | |
Potassium 1730.5mg | 46 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 28g | ||
Protein 24.8g | 35 % | |
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: 300
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