Directions:
- Combine scallops, oil, garlic and turmeric in a bowl; refrigerate covered for at least 3 hours or overnight. Drain scallops over medium bowl and reserve the marinade.
- Cook scallops in batches in a heated small pan about 2 minutes each side until almost cooked; cover to keep warm.
- Bring reserved marinade to the boil in same pan.
- Serve the scallops with pea purée and drizzle with marinade.
- Pea Purée: Heat butter in medium pan; cook onion stirring until soft.
- Stir in peas cook stirring for 2 minutes.
- Add wine, bring to the boil and then simmer covered stirring occasionally for about 10 minutes or until the peas are tender.
- Blend or process pea mixture in batches until almost smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.64 Kcal (3360 kJ) | ||
| Calories from fat | 400.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.55g | 69% | |
|---|---|---|---|
| Cholesterol | 144mg | 48% | |
| Sodium | 1232.98mg | 51% | |
| Potassium | 726.06mg | 15% | |
| Total Carbs | 70.69g | 24% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 6.17g | 25% | |
| Protein | 27.08g | 54% | |
| Vitamin C | 47mg | 78% | |
| Iron | 3.3mg | 18% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 222.36 Kcal (931 kJ) | ||
| Calories from fat | 111.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 69% | |
|---|---|---|---|
| Cholesterol | 39.89mg | 48% | |
| Sodium | 341.58mg | 51% | |
| Potassium | 201.14mg | 15% | |
| Total Carbs | 19.58g | 24% | |
| Sugars | 2.14g | 31% | |
| Dietary Fiber | 1.71g | 25% | |
| Protein | 7.5g | 54% | |
| Vitamin C | 13mg | 78% | |
| Iron | 0.9mg | 18% | |
| Calcium | 17.4mg | 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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