Ingredients:
- 1 lb sea scallops , rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
- 1 tbsp each of oriental sesame oil and vegetable oil
Directions:
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.95 Kcal (540 kJ) | ||
| Calories from fat | 10.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 926.5mg | 39% | |
| Potassium | 366.8mg | 8% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 24.18g | 48% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 102.93 Kcal (431 kJ) | ||
| Calories from fat | 8.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 2% | |
|---|---|---|---|
| Cholesterol | 37.11mg | 15% | |
| Sodium | 739.57mg | 39% | |
| Potassium | 292.79mg | 8% | |
| Total Carbs | 4.83g | 2% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 19.3g | 48% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 1mg | 7% | |
| Calcium | 10.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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