Try this Scallop Satays recipe, or contribute your own.
Suggest a better descriptionNote: if using wooden skewers, be sure to soak the skewers in water for 30 minutes before grilling. Variation #1: Marinate the scallops in the gazpacho for 30 minutes. Brush the scallops with oil and sprinkle with salt and pepper. Grill satays over medium heat, for 4 to 5 minutes, turning occasionally, until done. Variation #2: Make a "ceviche satay" by marinating the satays in one cup of gazpacho for 2 to 3 hours, depending on scallop size. The acid in the gazpacho will "cook" the scallops. Throw away the used marinade. Serve gazpacho very cold in chilled bowls and garnish with scallop satay and chopped scallions. Yield: 4 servings. Recipe by: Cooking Live Show #CL8942 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
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