Pan-Roasted Scallops With Sesame Sauce - 9g Carbs, 0g Fiber
From: www.health.com JANUARY 2007
This Recipe Is:
Low Carbohydrate
Low Saturated Fat
Quick/Easy
Prep: 2 min
Cook: 6 min
Look for sesame oil in the ethnic-ingredients section of your supermarket.
16 large sea scallops (about 1 3/4 lb)
1 sliced green onion (white and green sections reserved separately)
2 garlic cloves, minced (about 1 teaspoon)
2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
3 tsp sugar
1/2 tsp cornstarch
1 Tbsp sesame oil
1/8 tsp crushed red pepper
1 tsp canola oil
1/8 black pepper
1. Remove scallops from the refrigerator, and bring them to room
temperature (about 10 minutes). In a small mixing bowl, add the
white onion pieces and the next 7 ingredients (through crushed
red pepper); stir with a whisk to combine, and set aside.
2. Warm the canola oil in a large nonstick skillet over medium heat.
When hot, add the scallops; sprinkle scallops with the black pepper.
Cook scallops about 3 minutes on 1 side until golden brown. Using
tongs, flip the scallops and cook 2-3 more minutes or until browned.
Transfer scallops to a plate, and cover with foil. Keep the skillet
on the heat.
3. Whisk the sauce again, and add it to the pan. Cook until the sauce
boils and thickens slightly (about 45 seconds); then remove the pan
from heat. Divide scallops among 4 plates, drizzle some of the hot
sesame sauce over each portion, and garnish with a sprinkle of green
onion pieces.
Yield & Time
Servings: 4
Serving size: 4 scallops and 1 1/2 Tbsp sauce
Nutrition per Serving:
246 Calories, 7g Fat, 1g Sat, 3g Mono, 3g Poly, 34g Protein,
9g Carbs, 0g Fiber, 65mg Cholesterol, 1mg Iron, 587mg Sodium,
53mg Calcium
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