Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities. Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare. Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops. The scallops can also be served as a warm salad over greens with a citrus vinaigrette. Yield: 4 servings Per serving: 394 Calories (kcal); 1g Total Fat; (5% calories from fat); 23g Protein; 35g Carbohydrate; 40mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9328 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 19 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 59.4mg||18 %|
|Sodium 649.6mg||22 %|
|Potassium 633.1mg||17 %|
|Total Carbohydrate 98.1g||29 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 95.9g|
|Protein 34.2g||49 %|
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Calories per serving: 570
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