Photo: Niklas Rhose
Scallops with raw vegetables, almond satay and ponzu
23 ingredients
30 min + 30 min
Serves 4
openrecipes
When you need a quick starter, scallops are your go-to option. A light Japanese-style dressing and warm almond satay top them off perfectly.
Estimated Nutrition (whole recipe, rough)
659
Calories
32g
Protein
13g
Fat
102g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| Coriander | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75ml/2½fl oz dashi stock (instant dashi powder is available from health food shops)
- 2 tbsp sugar syrup
- 2 tbsp rice wine
- 4 tsp fish sauce
- 75ml/2½fl oz lemon juice
- 100ml/3½fl oz soy sauce
- 2 shallots
- 1½ garlic
- 60g/2¼ oz fresh ginger
- 300g/10½ oz toasted almonds
- 2 tbsp honey
- 75ml/2½fl oz soy sauce
- 1 lime
- 1 red chilli
- small handful of coriander
- 100g/3½oz beansprouts
- 100g/3½oz mangetout
- 100g/3½oz carrot
- 1 tbsp sunflower oil
- 4 large scallops
- knob of butter
- squeeze lime juice
- few sprigs fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes