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Grilled Scallops, Zucchini, and Scallions with White Beans Recipe

Grilled Scallops, Zucchini, and Scallions with White Beans Recipe

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Grilled Scallops, Zucchini, and Scallions with White Beans

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Ingredients

Count

Nutrition

810

Calories

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Ingredients:

Serving

a 15 1/2-oz can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 tsp dijon mustard
8 large scallions
2 medium zucchini
2 tsp coarse salt
1 1/2 tsp ground cumin
24 large sea scallops (about 1 1/4 lb)
2 tsp olive oil
garnish: fresh cilantro sprigs

Directions:

Prepare grill. Soak skewers in warm water 30 minutes.
In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops—not on skewers—can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	809.65 Kcal (3390 kJ)
Calories from fat	140.16 Kcal
		% Daily Value*
Total Fat	15.57g	24%
Cholesterol	232.42mg	77%
Sodium	8528.39mg	355%
Potassium	2582.98mg	55%
Total Carbs	49.9g	17%
Sugars	5.86g	23%
Dietary Fiber	8.49g	34%
Protein	125.07g	250%
Vitamin C	76.9mg	128%
Iron	10.7mg	59%
Calcium	256.2mg	26%

Amount Per 100 g
Calories	92.31 Kcal (386 kJ)
Calories from fat	15.98 Kcal
		% Daily Value*
Total Fat	1.78g	24%
Cholesterol	26.5mg	77%
Sodium	972.3mg	355%
Potassium	294.48mg	55%
Total Carbs	5.69g	17%
Sugars	0.67g	23%
Dietary Fiber	0.97g	34%
Protein	14.26g	250%
Vitamin C	8.8mg	128%
Iron	1.2mg	59%
Calcium	29.2mg	26%

* 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.

Tastes

salty
savory
bitter
sweet

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