Directions:
- In a large skillet, saute scallops in oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
- In the same skillet, saute onion until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Add chutney and scallops; stir to coat. Serve with rice; drizzle with sauce. Sprinkle with cilantro. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.99 Kcal (2123 kJ) | ||
| Calories from fat | 57.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1152.86mg | 48% | |
| Potassium | 758.97mg | 16% | |
| Total Carbs | 76.31g | 25% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 39.88g | 80% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 49.3mg | 274% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 138.96 Kcal (582 kJ) | ||
| Calories from fat | 15.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 10% | |
|---|---|---|---|
| Cholesterol | 19.11mg | 23% | |
| Sodium | 315.97mg | 48% | |
| Potassium | 208.02mg | 16% | |
| Total Carbs | 20.92g | 25% | |
| Sugars | 4.89g | 71% | |
| Dietary Fiber | 0.56g | 8% | |
| Protein | 10.93g | 80% | |
| Vitamin C | 4.6mg | 28% | |
| Iron | 13.5mg | 274% | |
| Calcium | 9.9mg | 4% | |
* 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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