Ingredients:
- dash hot red pepper sauce
- 1 vine ripe tomato, peeled, seeded , and uniformly small diced
Directions:
- In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
- In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
- Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.
- *Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.43 Kcal (730 kJ) | ||
| Calories from fat | 109.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Sodium | 94.02mg | 4% | |
| Potassium | 150.56mg | 3% | |
| Total Carbs | 15.56g | 5% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.35 Kcal (629 kJ) | ||
| Calories from fat | 94.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 19% | |
|---|---|---|---|
| Sodium | 81.03mg | 4% | |
| Potassium | 129.77mg | 3% | |
| Total Carbs | 13.41g | 5% | |
| Sugars | 3.87g | 18% | |
| Dietary Fiber | 1.08g | 5% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 26.8mg | 52% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.5mg | 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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