Grilled Scallops With Curried Tomato Coulis Recipe

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Servings: 1

Ingredients

Cost per recipe $10.07 view details

Directions

  1. In a skillet cook the shallots in the extra virgin olive oil over moderate heat, stirring, till they are softened, stir in the mustard seeds and the curry
  2. pwdr, and cook the mix, stirring, for 1 minute. Stir in the sugar, the tomatoes, and salt and pepper to taste and cook the mix, stirring,
  3. for 2 min, or possibly till the tomatoes begin to release their juices. Stir in the balsamic vinegar and keep the coulis hot. Heat a well-seasoned ridged grill pan over moderately high heat till it is warm and brush it with vegetable oil. Add in the scallops, patted dry, and grill them for 2 1/2 min on each side, or possibly till they are just hard. Divide the coulis between 2 plates and top each serving with half the scallops.
  4. Serves 2.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 724g
Calories 642  
Calories from Fat 279 43%
Total Fat 31.63g 40%
Saturated Fat 4.22g 17%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 569mg 24%
Potassium 1979mg 57%
Total Carbs 28.1g 7%
Dietary Fiber 5.5g 18%
Sugars 12.89g 9%
Protein 61.32g 98%
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