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Ingredientes
- 2 lrg shallots sliced thin
- 2 Tbsp. extra virgin olive oil
- 1 tsp mustard seeds
- 1 1/2 tsp curry pwdr
- 1/2 tsp sugar
- 6 x plum tomatoes seeded and minced
- 2 tsp balsamic vinegar vegetable oil for brushing the grill pan
- 3/4 lb sea scallop
Direcciones
- In a skillet cook the shallots in the extra virgin olive oil over moderate heat, stirring, till they are softened, stir in the mustard seeds and the curry
- pwdr, and cook the mix, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mix, stirring,
- for 2 min, or possibly till the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis hot. Heat a well-seasoned ridged grill pan over moderately high heat till it is warm and brush it with vegetable oil. Add in the scallops, patted dry, and grill them for 2 1/2 min on each side, or possibly till they are just hard. Divide the coulis between 2 plates and top each serving with half the scallops.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 724g | |
| Calories 642 | |
| Calories from Fat 279 | 43% |
| Total Fat 31.63g | 40% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 569mg | 24% |
| Potassium 1979mg | 57% |
| Total Carbs 28.1g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 12.89g | 9% |
| Protein 61.32g | 98% |
