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Ingredientes
- 8 x Scallops
- 1/4 c. Flour
- 3 Tbsp. Butter
- 1/3 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Parsley
- 1/2 x Lemon
- 1/2 x Celery
- 3 Tbsp. Red pepper paste
- 2 Tbsp. Vinegar
- 1 Tbsp. Sugar
- 1/4 tsp Chopped garlic
- 1/2 tsp Chopped green onion
- 1/4 tsp Pine nut pwdr
Direcciones
- (1) Select fresh scallops, remove tough membranes, and make light scores around corners to reduce shrinkage. 2. Sprinkle salt and pepper on scallops. Set aside 5 min. 3. Coat both sides of scallops with flour.
- Heat butter in frying pan and brown scallops till golden. 4. Cut lemon into thin rings and chop celery stalk. 5. Garnish butter-fried scallops with lemon, parsley and celery.
- by Bok Ryou Han Variation:A. Pan-fried scallops
- 1. Clean scallops and make fillets 1/8 inch thick.
- 2. Score, seasoning with salt and pepper.
- 3. Coat scallops with flour, dip into beaten egg, and pan-fry.
- *Above pan-fried scallops will be more colorful if minced green
- onion is added to beaten egg.
- B. Make thick fillets of scallops coat with sesame oil, and pan-fry slightly
- Serve with vinegar red pepper paste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 82 | 47% |
| Total Fat 9.29g | 12% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 353mg | 15% |
| Potassium 239mg | 7% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.43g | 2% |
| Protein 10.63g | 17% |
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