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Name: Scallops, Curried Yellow Pepper, Cherry Tomato Vinaigrette
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 lg Yellow pepper; seeded and; 250 g Cherry tomatoes; halved; 6 lg Fat scallops; 3 tb olive oil; 1 lg Bunc watercress; picked and; 100 ml Extra virgin olive oil; (3; 1/2 tb Curry powder; 3 tb Red wine vinegar; Zest and juice of 1 lime

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INGREDIENTS

1 lg Yellow pepper; seeded and
250 g Cherry tomatoes; halved
6 lg Fat scallops
3 tb olive oil
1 lg Bunc watercress; picked and
100 ml Extra virgin olive oil; (3
1/2 tb Curry powder
3 tb Red wine vinegar
Zest and juice of 1 lime

INSTRUCTIONS

For the vinaigrette: Sweat the diced peppers with the curry powder in the olive oil over a low heat for about 5 minutes until soft. Transfer to a bowl, add the red wine vinegar and lime juice, season well and set aside. saute the scallops for about a minute and a half each side, toss with the watercress and cherry tomatoes and vinaigrette and serve.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 3 servings

Calories: 40
Calories from Fat: 31 (78%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 32.7mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.3g
Protein 0.1g		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.

About Our Nutrition Facts

Calories per serving: 40

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