Directions:
- Sprinkle both sides of scallops with chili powder, salt, and black pepper.
- Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining butter and scallops.
- Add water, jalapeño pepper, and lime juice to pan; cook 1 minute, scraping bottom and sides of pan to loosen browned bits. Spoon sauce over scallops; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 28.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 5% | |
|---|---|---|---|
| Cholesterol | 50.19mg | 17% | |
| Sodium | 1059.82mg | 44% | |
| Potassium | 387.62mg | 8% | |
| Total Carbs | 6.84g | 2% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 24.04g | 48% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.64 Kcal (434 kJ) | ||
| Calories from fat | 19.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 5% | |
|---|---|---|---|
| Cholesterol | 35.14mg | 17% | |
| Sodium | 742mg | 44% | |
| Potassium | 271.38mg | 8% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 16.83g | 48% | |
| Vitamin C | 3.1mg | 7% | |
| Iron | 0.9mg | 7% | |
| Calcium | 13.2mg | 2% | |
* 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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