Scallops With Blackberry-habanero Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | Bunch cilantro | |
| 1/2 | Lemon, juice of | |
| 1/3 | Cucumber | |
| 2 | Handfuls frozen | |
| blackberries about | ||
| 10-15 | ||
| 2 | Habaneros, gutted | |
| 1 | Carrot | |
| Some fresh ginger, about 1.5 | ||
| cubic cm | ||
| Oil |
INSTRUCTIONS
Blend up the ingredients: (a mini-cuisinart works well). Cook some brown basmati rice into which you have crumbled a handful of walnuts. Heat a frying pan and put a little oil in. after it gets hot, put in some diced ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i got mine from Trader Joe's) and cook for a while, then put in the sauce blended above. cook a bit more and turn down the heat to medium until it's done. make sure to keep stirring because the sauce will dry up if it sits for too long on the hot pan. Serve the scallops over the rice. thinly-sliced cucumber makes an interesting garnish. "jeremy j. bornstein" <jeremy@taurus.apple.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 16.3mg
Potassium: 191.6mg
Carbohydrates: 4.7g
Fiber: 1.2g
Sugar: 2.4g
Protein: <1g