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Chili Scallops
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chili Scallops

Recipe Tags: Chili Recipes

Date Added: January 04, 2014

Ingredients:

1 Pound Sea Scallop rubbery appendage from the side of each se removed cornstarch for dusting scallops
1 Tablespoon Oriental Sesame Oil
1 Tablespoon Wine Rice Vinegar (white or apple cider vinegar will do)
1 Tablespoon Chili Paste
2 Teaspoons Soy Sauce ;
2 Tablespoons Chives optional
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Directions:

1. Heat the sesame and vegetable oils in a skillet over moderate heat.

2. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side.

3. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.

4. Remove them from skillet and transfer them, browned side on top of the lentils.

5. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Rice, Sulfites, Sesame Seeds, Hot Pepper, Scallops, Vinegar allergies.
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