Directions:
- Clean the scallops to remove the hard muscle that holds the scallop in the shell.
- Place in an oven-proof dish.
- Preheat the grill.
- Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop.
- Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre.
- Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.
- Serve immediately!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.62 Kcal (1983 kJ) | ||
| Calories from fat | 315.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.03g | 54% | |
|---|---|---|---|
| Cholesterol | 131.66mg | 44% | |
| Sodium | 764.54mg | 32% | |
| Potassium | 222.34mg | 5% | |
| Total Carbs | 26.66g | 9% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 14.26g | 29% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 133.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 360.01 Kcal (1507 kJ) | ||
| Calories from fat | 239.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 54% | |
|---|---|---|---|
| Cholesterol | 100.08mg | 44% | |
| Sodium | 581.15mg | 32% | |
| Potassium | 169mg | 5% | |
| Total Carbs | 20.27g | 9% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 10.84g | 29% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1mg | 7% | |
| Calcium | 101.5mg | 13% | |
* 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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