Warm Artichoke And Scallop Salad Recipe

Summary

Health IndexAverageServings2
CuisineCourse
Interest Group

Ingredients

 California artichokes2 Large (Prepared And Cooked As Directed For Whole Artichokes)
 Bay scallops12 Ounce
 Lime juice1⁄2 Cup (8 tbs)
 Chopped cilantro stem2 Tablespoon
 Chopped cilantro leaves2 Tablespoon
 Sugar2 Teaspoon
 Cornstarch1 Teaspoon
 Hot pepper sauce3 Drop
 Grated swiss cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 430 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.7%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 118.8 mg39.6%

Sodium 677.7 mg28.2%

Total Carbohydrates 30 g10%

Dietary Fiber 9.8 g39%

Sugars 7.9 g

Protein 54 g107.9%

Vitamin A 49.8% Vitamin C 62.9%

Calcium 53.9% Iron 43.4%

*Based on a 2000 Calorie diet

Directions

Cut artichokes in half lengthwise.
Remove center petals and fuzzy centers.
Place scallops, lime juice and cilantro stems in a microwave-safe container; marinate 10 minutes.
Cover with waxed paper; microwave at medium (50%) 5 minutes.
Remove scallops from marinade.
Strain marinade into microwave-safe container; stir in cilantro leaves, sugar, cornstarch, and hot pepper sauce.
Microwave at high (100%)2 minutes.
Arrange scallops on each artichoke half; drizzle with heated mixture.
Garnish with cheese.
Microwave at medium 2 minutes or until thoroughly heated.
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