Sauteed Scallops With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | November 19 | 1 | Servings |
INGREDIENTS
| 4 | T | Olive oil |
| 2 | Green onions, thinly sliced | |
| 1 | Carrot, cut into | |
| matchstick-size | ||
| strips | ||
| 1 | Garlic clove, minced | |
| 10 | Sea scallops | |
| 1 | Tomato, seeded cut into | |
| strips | ||
| 2 | T | Chopped fresh cilantro |
| 1 | T | Fresh lemon juice |
| 1 | T | Balsamic vinegar or red wine |
| vinegar |
INSTRUCTIONS
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and saute until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sauteed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes. Serves 2. Bon Appetit November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1165
Calories From Fat: 601
Total Fat: 68.2g
Cholesterol: 0mg
Sodium: 2746.2mg
Potassium: 1696.7mg
Carbohydrates: 53.4g
Fiber: 12.8g
Sugar: 19.9g
Protein: 96.4g