Directions:
- Rinse scallops, and pat dry with paper towels to remove excess moisture.
- Bring water to a boil in a 1 1/2-quart saucepan over high heat; stir in turmeric and rice. Return to a boil; cover, reduce heat, and simmer 20 minutes.
- Combine 1/4 teaspoon salt, cumin, red pepper, and black pepper. Sprinkle cumin mixture over scallops; toss gently.
- Heat 1/2 tablespoon olive oil in a large nonstick skillet, tilting pan to coat bottom. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining oil and scallops.
- Add 1/4 teaspoon salt, poblano pepper, cilantro, and tomato to cooked rice. Serve with lime wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.74 Kcal (1335 kJ) | ||
| Calories from fat | 54.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1431.55mg | 60% | |
| Potassium | 709.04mg | 15% | |
| Total Carbs | 29.15g | 10% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 38.24g | 76% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 2.5mg | 14% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.08 Kcal (411 kJ) | ||
| Calories from fat | 16.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 9% | |
|---|---|---|---|
| Cholesterol | 21.46mg | 23% | |
| Sodium | 440.5mg | 60% | |
| Potassium | 218.18mg | 15% | |
| Total Carbs | 8.97g | 10% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 0.58g | 7% | |
| Protein | 11.77g | 76% | |
| Vitamin C | 8.3mg | 45% | |
| Iron | 0.8mg | 14% | |
| Calcium | 13.2mg | 4% | |
* 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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