Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lb Sea scallops, rubbery appendage from the side of each se removed cornstarch for dusting scallops
- 1 Tbsp. Each of Oriental oil">sesame oil and vegetable oil
- 1 Tbsp. Rice vinegar
- 1 Tbsp. Chili paste with garlic
- 2 tsp Soy sauce
- 2 Tbsp. Snipped chives
Direcciones
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute/fry them, on one side only till 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 in the rice vinegar, chili paste and 2 tsp. soy sauce and reduce till syrupy, spoon over the chili scallops and dust with chives.
- Yield: 4 servings
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 534g | |
| Calories 665 | |
| Calories from Fat 272 | 41% |
| Total Fat 30.74g | 38% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 150mg | 50% |
| Sodium 1458mg | 61% |
| Potassium 1692mg | 48% |
| Total Carbs 15.43g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.49g | 2% |
| Protein 77.7g | 124% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
