Directions:
- Place curry powder, cumin and coriander into a small saucepan and mix well.
- Add capsicum (bell pepper) and stir in coconut milk.
- Place over medium heat and cook until thickened, stirring often.
- Pour equal amounts of curry paste over each scallop.
- Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.76 Kcal (401 kJ) | ||
| Calories from fat | 51.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 9% | |
|---|---|---|---|
| Cholesterol | 18mg | 6% | |
| Sodium | 155.68mg | 6% | |
| Potassium | 104.98mg | 2% | |
| Total Carbs | 8.77g | 3% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 233.32 Kcal (977 kJ) | ||
| Calories from fat | 125.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 9% | |
|---|---|---|---|
| Cholesterol | 43.86mg | 6% | |
| Sodium | 379.32mg | 6% | |
| Potassium | 255.79mg | 2% | |
| Total Carbs | 21.38g | 3% | |
| Sugars | 3.06g | 5% | |
| Dietary Fiber | 1.63g | 3% | |
| Protein | 7.48g | 6% | |
| Vitamin C | 1.7mg | 1% | |
| Iron | 2.2mg | 5% | |
| Calcium | 29.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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