Marinate the scallops in this mixture 4 hours or overnight. Sauce: Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper. To Assemble: Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon. Yield: 4 to 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9434 - KATHY CARY/DREW NIEPORENT
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1305g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1048 (78%)|
|Amt Per Serving||% DV|
|Total Fat 116.5g||155 %|
|Saturated Fat 72.3g||362 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 325.5mg||100 %|
|Sodium 2336.5mg||81 %|
|Potassium 1998.4mg||53 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 53.7g|
|Protein 13.7g||20 %|
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: 1352
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!