Very tasty
Place jalapeno, rice vinegar, olive oil and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1-2 minutes. Season with salt and pepper.
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2-3 minutes per side.
Serve and drizzle sauce over scallops.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 68 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 340.1mg | 12 % | |
Potassium 561.1mg | 15 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 26.1g | 37 % | |
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: 184
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