Seared Sea Scallops with Assorted Chilies and Peppers
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INGREDIENTS
- 1/4 c (1/2 stick) butter (divided)
- 1/3 c Julienned banana peppers
- 1/3 c Julienned red bell peppers
- 1 lb Sea scallops
- 2 Tomatoes; (4 ounces each),
- salt and pepper ; to taste
- 4 oz Whole Spanish olives
- 1/3 c Julienned green bell peppers
- 1/3 c Julienned poblano peppers
INSTRUCTIONS
Notes: Palomas Restaurant, 611 W. National Ave., Milwaukee, WI. Journal Sentinel. Melt 2 tablespoons butter in skillet over high heat. Add scallops, 1 at a time, and saute until nicely browned, about 30 seconds. Turn and brown on other side until cooked through. Set aside and keep warm. Add remaining butter to skillet. Add peppers and saute 1 to 2 minutes. Add remaining ingredients and cook to heat through. Spread chilies and peppers over 2 large serving plates. Place scallops on top. Makes 2 servings. chef Rico Castillo Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (562g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 394 | ||
| Calories from Fat: 31 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 5 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 147.8mg | 45 % | |
| Sodium 876.3mg | 30 % | |
| Potassium 1442.6mg | 38 % | |
| Total Carbohydrate 10.6g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 10.6g | ||
| Protein 75.2g | 107 % | |
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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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Calories per serving: 394
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