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Ingredientes
- 16 fresh scallops
- 7 ounce (200 g) butter
- 1 carrot
- 2 cloves garlic
- 2 Tbsp oyster sauce
- 12 chives
- Freshly grnd pepper and salt
Direcciones
- Peel the garlic and chop finely
- Chop the chives into small 1/6"-1/5" (4-5 mm) pcs
- Peel the carrots and cut them into very fine batons. You can even just grate them.
- Heat the butter in a frying pan over a low heat
- Add in the garlic, carrot and oyster sauce
- Continue to soften gently for 5-6 min
- Add in salt and pepper
- Add in the chives and cook for a further minute
- Heat a dash of oil in a frying pan on a very high heat
- Add in the scallops and fry for 45 seconds to a minute, just long sufficient for each side to turn nice and golden brown. Make sure you take the scallops out of the refrigerator an hour ahead of time so which they are at room temperature.
- Divide the scallops among 4 hot plates
- Coat the scallops with the butter sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 477 | |
| Calories from Fat 362 | 76% |
| Total Fat 41.2g | 52% |
| Saturated Fat 25.59g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 725mg | 30% |
| Potassium 524mg | 15% |
| Total Carbs 7.45g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.44g | 1% |
| Protein 20.42g | 33% |
