Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
450
Calories
31g
Protein
16g
Fat
54g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1 1/2 pounds sea scallops, patted dry (about 24)
- salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup green onion, sliced (2 green onions)
- 2 tablespoons fresh lime juice (3 limes)
- 2 tablespoons fresh cilantro, chopped
- 1 1/2 cups red bell pepper, diced
- 1/2 cup corn kernels, fresh preferred
- Orange slices, for garnish (optional)
- =
Directions
1
1. Season scallops with salt and pepper. Using one or two large nonstick skillets, heat oil over high heat until hot. Add scallops and sauté until browned and just cooked through, about 2 minutes per side (scallops should be opaque but not rubbery). Transfer scallops to a large bowl. Gently stir in green onions, lime juice and cilantro.
2
2. Reduce heat to medium-high and add pepper and corn. Sauté until softened and slightly browned, about 3 minutes. Add to bowl of scallops. Serve warm atop orange slices (if using).
Recipe sourced from
fandom