Directions:
- Rinse scallops and blot dry on paper towels.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add scallops; sprinkle lightly with 1/4 teaspoon salt and paprika. Cook 3 minutes on each side or until opaque in center. Remove scallops with a slotted spoon. Set aside; keep warm.
- Add coconut milk and ginger to pan drippings. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat. Stir in butter and 1/4 teaspoon salt; stir until butter melts. Pour sauce over scallops. Sprinkle with black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.24 Kcal (1123 kJ) | ||
| Calories from fat | 123.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 21% | |
|---|---|---|---|
| Cholesterol | 67.99mg | 23% | |
| Sodium | 1145.86mg | 48% | |
| Potassium | 527.31mg | 11% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 29.35g | 59% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 11% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.45 Kcal (634 kJ) | ||
| Calories from fat | 69.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 21% | |
|---|---|---|---|
| Cholesterol | 38.39mg | 23% | |
| Sodium | 646.94mg | 48% | |
| Potassium | 297.71mg | 11% | |
| Total Carbs | 5.25g | 3% | |
| Sugars | 0.58g | 4% | |
| Dietary Fiber | 0.43g | 3% | |
| Protein | 16.57g | 59% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 1.2mg | 11% | |
| Calcium | 12.1mg | 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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