Directions:
- In a large sauté pan heat the olive oil to medium-high temperature.
- Lightly flour and dust the scallops and place in the hot pan.
- Cook one to two minutes.
- Turn and season with the salt and pepper and grated ginger, sweet chili sauce, brown sugar and chopped parsley.
- Stir or shake the pan gently to blend, reduce the heat to a slow simmer and let cook for 3 – 5 minutes more or until the scallops begin to split slightly.
- Place the scallops onto a plate and drizzle the sauce over each portion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.99 Kcal (1269 kJ) | ||
| Calories from fat | 82.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 14% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1704.4mg | 71% | |
| Potassium | 703.97mg | 15% | |
| Total Carbs | 18.12g | 6% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 37.05g | 74% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 2.2mg | 12% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 135.73 Kcal (568 kJ) | ||
| Calories from fat | 36.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 14% | |
|---|---|---|---|
| Cholesterol | 31.23mg | 23% | |
| Sodium | 763.49mg | 71% | |
| Potassium | 315.34mg | 15% | |
| Total Carbs | 8.12g | 6% | |
| Sugars | 2.46g | 22% | |
| Dietary Fiber | 1.17g | 10% | |
| Protein | 16.6g | 74% | |
| Vitamin C | 3.6mg | 14% | |
| Iron | 1mg | 12% | |
| Calcium | 12.4mg | 3% | |
* 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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