Directions:
- To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
- Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
- Stir in the lime juice & cook for 1 minute.
- Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
- Stir in walnuts, sprinkle with parsley & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.32 Kcal (2660 kJ) | ||
| Calories from fat | 268.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 46% | |
|---|---|---|---|
| Cholesterol | 44.66mg | 15% | |
| Sodium | 2088.36mg | 87% | |
| Potassium | 1099.89mg | 23% | |
| Total Carbs | 86.18g | 29% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 10.94g | 44% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 15% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 396.57 Kcal (1660 kJ) | ||
| Calories from fat | 167.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 46% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 15% | |
| Sodium | 1303.58mg | 87% | |
| Potassium | 686.56mg | 23% | |
| Total Carbs | 53.8g | 29% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 6.83g | 44% | |
| Protein | 7.57g | 24% | |
| Vitamin C | 14.3mg | 38% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 15% | |
| Calcium | 51.6mg | 8% | |
* 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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