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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Canapes 34g Recipe makes 10 Canapes) |
||
| Calories 26 | ||
| Calories from Fat 6 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 303mg | 12% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.6g | ||
| Protein 2.8g | 5% | |
Simple Scallops With Dipping Sauce
By: Chef floWer
Jul 30, 2007
Entry for Category CRAZE-E Contest - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.
10 Canapes
Ingredients
Scallops
- olive oil flavored cooking spray
- 10 scallops
- 2 tablespoons cilantro leaves, for garnish (leaves only)
- 1 teaspoon sesame seed
Dipping Sauce
- 2 tablespoons fish sauce
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons red onions, finely diced
- 2 teaspoons cucumbers, finely diced
- 2 teaspoons carrots, finely diced
- 1 teaspoon jalapeno pepper, fresh and finely diced (optional)
Directions
1
Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.2
Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.3
Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.4
Serve with dipping sauce.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Broil/Grill
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Featured Reviews for This Recipe
From: Vicki in CT
On May 26, 2008
Wonderful! I loved the sauce. I omitted the cucumber because I didn't have any, but didn't even miss it. For Aussie tag.
From: Andi of Longmeadow Farm
On Sep 11, 2007
I am so happy I chose this recipe, we had a good amount of scallops but not now! These were out of this world delicious! The sauce is unbelievable and I could of just had sips of the sauce, and ended up dipping my vegetables right into it slurping until all was finished. Easy to put together all the tastes just had melded together ~ and was even better as time went along. The sesame seeds and oil definitely gave this such a nice taste, that was just right. You have one more winner for yourself, Chef floWer! Will be serving this often!
From: The Flying Chef
On Jan 30, 2008
Absolutely gorgeous, I made these as a starter to follow marinated seafood skewers with a dipping sauce. It was perfect, it complimented what I had made as a main course to a tee. The dish was so full of flavour and the perfect blend of ingredients, that just complimented each other so well. I was a little worried when reading the amount of fish sauce as I find this very overpowering, but it was perfect, really lovely. My only downfall is you take such lovely photo's and the last person to take a photo took a wonderful shot as well. I am afraid mine just doesn't compare. But the dish was fantastic and I will be making this often, thank you so much for sharing. Big thumbs up from all my dinner guests. Very YYyyuummyy
From: Kelly M.
On Aug 24, 2007
This sauce was delicious. The flavors were perfect in my opinion. It was very chunky though, and it was difficult to get a taste of the onion, cucs, etc when just dipping the scallops into the sauce. All I could get was the liquid but but none of the veggies. I would change the way it was served and maybe serve in small lettuce cups or make lettuce wraps using the smaller bay scallops and spooning the sauce over top, and sprinkle with sesame seeds, which I think would be great toasted. Very very nice entry for the contest!
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