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Ingredientes
- 1/4 c. Extra virgin olive oil
- 5 x Shallots, sliced
- 1 cl Garlic, crushed
- 1 x Carrot, thinly sliced
- 1/4 c. Parsley, minced
- 1/4 c. Fish stock or possibly bottled clam juice
- 2 Tbsp. Fresh lemon juice
- 2Â 1/2 lb scallops">Sea scallops or possibly bay scallops
- 1 lb Asparagus, trimmed & cut in 2" pcs
- 1 lb Mushrooms, sliced
- 3/4 lb Cherry tomatoes
- 1/2 lb Snow peas, ends removed
- 1 tsp Salt
- 1/8 tsp White pepper
- 1 tsp Dry basil
- 1/4 tsp Ginger root, grated
- 1Â 1/2 Tbsp. Butter, softened
- 1Â 1/2 Tbsp. Flour
Direcciones
- Heat oil in pressure cooker. Add in shallots, garlic, carrot, and parsley and saute/fry in warm oil 2 mins. Stir in stock, lemon juice, scallops, asparagus, mushrooms, tomatoes, peas, salt, pepper, basil, and ginger root. Gently stir. Secure lid. Over high heat, develop steam to med. pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure quickly accdg.
- to manufacturer's directions. Remove lid. Combine flour and butter in a small bowl, blending to paste consistency. Stir into scallop mix and cook, stirring, over low heat 1 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 123 | 37% |
| Total Fat 13.96g | 17% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 761mg | 32% |
| Potassium 1181mg | 34% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.91g | 3% |
| Protein 37.02g | 59% |
