Sauteed Scallops and Spring Vegetables Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Speciality, Main Ingredient
Interest Group

Ingredients

 Olive oil3 Tablespoon
 Leeks2 Small, well washed and thinly sliced (White And Tender Green Parts)
 Garlic2 Clove (10 gm), minced
 Chopped peeled ginger2 Teaspoon
 Red pepper1 , trimmed, seeded and julienned
 Sugar snap peas8 Ounce, strings removed
 Chicken broth/Clam broth1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Sea scallops1 1⁄2 Pound, rinsed in cold water and patted dry
 All purpose flour2 Tablespoon
 Cold unsalted butter1 Tablespoon
 Snipped fresh chives2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1605 Calories from Fat 573

% Daily Value*

Total Fat 65 g99.8%

Saturated Fat 14.8 g74.2%

Trans Fat 0 g

Cholesterol 256.8 mg

Sodium 2459.1 mg102.5%

Total Carbohydrates 122 g40.6%

Dietary Fiber 17 g68%

Sugars 29.9 g

Protein 133 g265.4%

Vitamin A 288.9% Vitamin C 637%

Calcium 53.8% Iron 95.3%

*Based on a 2000 Calorie diet

Directions

In a 10-inch covered saute pan, heat 1 tablespoon of the oil over medium heat.
Add the leeks, garlic, and ginger and cook, stirring frequently, until the leeks are tender, about 7 minutes.
Add the red pepper and sugar snap peas and cook until the vegetables are crisp-tender, about 3 minutes.
Add the broth and salt and bring to a boil; remove from the heat.
Meanwhile, in a separate 14-inch non-stick skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
Dredge the scallops in the flour, shaking off the excess, and saute, turning the scallops over as they color, until golden brown and cooked through, about 2 minutes.
Add the scallops to the vegetable mixture and swirl to combine.
Remove the pan from the heat and swirl in the butter until it has melted.
Add the chives and serve.
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