Try this Scallops with Warm Ginger Vinaigrette recipe, or contribute your own.
Suggest a better descriptionSet large sauté pan over medium heat and add 2 tbs EVOO. Season scallops with salt; cook 2 minutes per side. Remove to a plate and keep warm.
Return pan to heat; sauté ginger, garlic and shallot for 1 minute. Add juice, zest and stock, and simmer until liquid is reduced by half. Whisk in mustard, sesame seeds and ½ cup EVOO; bring to a simmer. Remove sauce from heat and add mint.
Place 2 scallops on each salad plate; add orange segments and watercress. Drizzle with warm vinaigrette.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 322 | ||
Calories from Fat: 308 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 105.4mg | 3 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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