Lime & Chipotle Scallops Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings2Cuisine
CourseMethod
Main Ingredient

Ingredients

 Sea scallops8 Ounce
 Salad oil2 Teaspoon
 Minced shallots1⁄4 Cup (4 tbs)
 Minced canned chipotle chiles in sauce/Crushed red pepper flakes1⁄4 Teaspoon
 White distilled vinegar1⁄4 Cup (4 tbs)
 Jicama4 Ounce
 Minced cilantro2 Tablespoon
 Lime wedges4

Nutrition Facts

Serving size

Calories 189 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 0.34 g1.7%

Trans Fat 0.1 g

Cholesterol 37.4 mg12.5%

Sodium 197.4 mg8.2%

Total Carbohydrates 12 g4%

Dietary Fiber 3.6 g14.4%

Sugars 1.4 g

Protein 20 g40.4%

Vitamin A 25.2% Vitamin C 40.1%

Calcium 5.6% Iron 6.6%

*Based on a 2000 Calorie diet

Directions

Rinse and drain scallops.
If scallops are large, cut them into quarters.
Set aside.
Heat oil in a medium-size frying pan over medium heat.
Add shallots and chiles; cook, stirring, until shallots are soft (about 3 minutes).
Stir in lime juice, vinegar, and water; bring to a boil over high heat.
Add scallops, reduce heat, cover, and simmer until scallops are just opaque in center; cut to test (about 2 minutes).
With a slotted spoon, transfer scallops to a bowl.
Boil pan juices over high heat until reduced by half (about 3 minutes), then pour over scallops.
Cover and refrigerate until cool (at least 1 1/2 hours) or for up to 8 hours.
Just before serving, peel jicama and cut into 1/4-inch-thick matchstick pieces.
Gently mix jicama with scallops and spoon into 2 shallow bowls; distribute liquid evenly between bowls.
Garnish with cilantro and lime wedges.
Quantcast