Directions:
- Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
- Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
- Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
- Spoon sauce over scallops and sprinkle scallions on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332 Kcal (1390 kJ) | ||
| Calories from fat | 96.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 100.53mg | 34% | |
| Sodium | 1153.87mg | 48% | |
| Potassium | 655.54mg | 14% | |
| Total Carbs | 25.14g | 8% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 37.08g | 74% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 148.73 Kcal (623 kJ) | ||
| Calories from fat | 43.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 16% | |
|---|---|---|---|
| Cholesterol | 45.03mg | 34% | |
| Sodium | 516.91mg | 48% | |
| Potassium | 293.67mg | 14% | |
| Total Carbs | 11.26g | 8% | |
| Sugars | 3.97g | 35% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 16.61g | 74% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 1.4mg | 18% | |
| Calcium | 28mg | 6% | |
* 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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