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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 165
% Daily Value**
Total Fat 8g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 28mg
Sodium 144mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars 4g
Protein 16g
Vitamin A  20%Vitamin C  28%
Calcium  4%Iron  4%
Potassium  16%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Grilled Scallops with Curried Tomato Coulis

Date Added: July 17, 2009


2 Shallots sliced thin
2 Tablespoons Olive Oil light
1 Teaspoon Mustard Seed (1 1/2 teaspoons per jar)
1 1/2 Teaspoons Curry Powder mild yellow
1/2 Teaspoon Sugar Brown Water
6 Plum Tomatoes seeded and chopped
2 Teaspoons Balsamic Vinegar or red wine vinegar
3/4 Pound Sea Scallop
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1. In a skillet cook the shallots in the olive oil over moderate heat, stirring, until they are softened, stir in the mustard seeds and the curry powder, and cook the mixture, stirring, for 1 minute.

2. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the tomatoes begin to release their juices.

3. Stir in the balsamic vinegar and keep the coulis warm.

4. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and brush it with vegetable oil.

5. Add the scallops, patted dry, and grill them for 2 1/2 minutes on each side, or until they are just firm.

6. Divide the coulis between 2 plates and top each serving with half the scallops.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Tomato, Natural Sweeteners, Mustard, Scallops, Vinegar, Olive Oil allergies.
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