Directions:
- In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes.
- Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1402.04 Kcal (5870 kJ) | ||
| Calories from fat | 530.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.96g | 91% | |
|---|---|---|---|
| Cholesterol | 340.13mg | 113% | |
| Sodium | 9897.35mg | 412% | |
| Potassium | 1203.29mg | 26% | |
| Total Carbs | 167.8g | 56% | |
| Sugars | 41.21g | 165% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 51.9g | 104% | |
| Vitamin C | 6mg | 10% | |
| Iron | 4.5mg | 25% | |
| Calcium | 191.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 75.18 Kcal (315 kJ) | ||
| Calories from fat | 28.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 91% | |
|---|---|---|---|
| Cholesterol | 18.24mg | 113% | |
| Sodium | 530.75mg | 412% | |
| Potassium | 64.53mg | 26% | |
| Total Carbs | 9g | 56% | |
| Sugars | 2.21g | 165% | |
| Dietary Fiber | 0.11g | 8% | |
| Protein | 2.78g | 104% | |
| Vitamin C | 0.3mg | 10% | |
| Iron | 0.2mg | 25% | |
| Calcium | 10.3mg | 19% | |
* 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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