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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 4 servings The following items or measurements are not included below: tea leaves |
||
| Calories 380 | ||
| Calories from Fat 51 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 454mg | 18% | |
| Potassium 460mg | 13% | |
| Total Carbohydrate 58.1g | 19% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 7.0g | ||
| Protein 21.7g | 43% | |
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sea scallops
By: chia
Apr 25, 2003
this makes a great dinner for 4, or an appetizer for 8 and is a wonderful light dish. adapted from diabetic recipes 2003
SERVES 4 -8
Ingredients
- 4 teaspoons olive oil
- 2 cloves garlic, minced
- 1 lb sea scallops
- 1/2 cup orange juice
- 1 teaspoon black tea leaves
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 8 ounces rice noodles, cooked and set aside
Directions
1
heat olive oil in skillet, add garlic, stir.2
add scallops, cook 2-3 minutes until opaque, set aside.3
add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.4
strain sauce in fine mesh, add liquid back to pan, discard solids.5
add scallops back to pan, coat with sauce.6
serve over rice noodles.
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Featured Reviews for This Recipe
From: ellison52
On Jun 1, 2009
My husband took one bite and announced that this was one of the best dinners I have made. Since I had no orange juice, I used pineapple juice. Next time, and there will be many next times, I want to try the orange juice to see the difference. The pineapple juice and the rest of the spices were very subtle.Good thing I had a new knee high stocking to strain the solids out of the sauce. VERY Yummy!
From: Chef #356296
On Nov 24, 2008
Very good and easy way to serve scallops, yet it looks impressive. Two things I would suggest. Start the scallops in a screaming hot pan to get a nice crusty sear on each side. Also, I just tossed a tea bag into the sauce (which I doubled) that way I didn't have to worry about the mess and the fuss of straining the sauce. Why work when you don't have to?
From: ~TigerJo~
On Aug 19, 2004
What an unusual recipe - but I loved this recipe, and my husband deemed it "a keeper". The loose tea I had on hand was Republic of Tea Blackberry Sage, and you could taste the subtle flavors in the sauce. I did double the sauce so we'd have extra to serve over the rice I substituted for the pasta. But the two of us easily polished off all the scallops, there's no way we could limit ourselves to 4oz each (although we may just be greedy when it comes to seafood). This was very, very good!
From: Kelli Ron
On Feb 8, 2004
I thought this was a lovely, delicious dish. The ingredients are things we have on-hand, making this recipe easy. I wish I had had a finer mesh to strain the sauce, but it was still yummy! I will make this one again.
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