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Ingredientes
- 18 lrg sea scallops
- 3 Tbsp. fresh lime juice
- 4Â 1/2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 c. Sweet Chili Sauce (see recipe)
- 6 tsp creme fraiche
- 1/4 c. minced fresh cilantro leaves for garnish
- Â Â Fresh nasturtium blossoms for garnish
Direcciones
- Toss the scallops with the lime juice and 1 1/2 Tbsp. of the extra virgin olive oil. Season with salt and pepper and marinate for 15 min.
- Drain the scallops and pat dry. Place the remaining extra virgin olive oil in a nonstick skillet over medium-high heat and sear the scallops in small batches till cooked through, about 2 min per side, adding more oil if necessary.
- To serve, place 3 scallops on each of 6 plates. Drizzle each plate with 2 Tbsp. Sweet Chili Sauce and dollop with 1 tsp. creme fraiche. Sprinkle with cilantro, then garnish with nasturtium.
- This recipe yields 6 servings.
- Comments: Sea scallops are available nearly all year long and make an ideal entree. Just do not overcook them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 98 | 56% |
| Total Fat 11.03g | 14% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 324mg | 14% |
| Potassium 338mg | 10% |
| Total Carbs 3.01g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.17g | 0% |
| Protein 15.51g | 25% |
