Seared Scallops With Sweet Chili Sauce Recipe - Cooking Index
Sea scallops are available nearly all year long and make an ideal entree. Just don't overcook them.
Type: Fish, Shellfish18 | Sea scallops (large) | |
3 tablespoons | 45ml | Fresh lime juice |
4 1/2 tablespoons | 67ml | Extra-virgin olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3/4 cup | 177ml | Sweet Chili Sauce - (see recipe) |
6 teaspoons | 30ml | Crème fraîche |
1/4 cup | 4g / 0.1oz | Chopped fresh cilantro leaves - for garnish |
Fresh nasturtium blossoms - for garnish |
Toss the scallops with the lime juice and 1 1/2 tablespoons of the olive oil. Season with salt and pepper and marinate for 15 minutes.
Drain the scallops and pat dry. Place the remaining olive oil in a nonstick skillet over medium-high heat and sear the scallops in small batches until cooked through, about 2 minutes per side, adding more oil if necessary.
To serve, place 3 scallops on each of 6 plates. Drizzle each plate with 2 tablespoons Sweet Chili Sauce and dollop with 1 teaspoon crème fraîche. Sprinkle with cilantro, then garnish with nasturtium.
This recipe yields 6 servings.
Per serving (with sauce): 215 calories, 23g carbohydrates, 8g protein, 10g fat, 15mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-30-2003
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