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Add a photoServings: 4
Ingredients
- 1/4 bn cilantro
- 1/2 x Lemon, juice of
- 1/3 x Cucumber
- 2 sm Handfuls frzn blackberries (about 10-15)
- 2 x Habaneros, gutted
- 1 x Carrot
- Â Â Some fresh ginger (about 1.5 cubic cm)
- Â Â Oil
Directions
- Blend up the ingredients: (a mini-cuisinart works well). Cook some brown basmati rice into that you have crumbled a handful of walnuts. Heat a frying pan and put a little oil in. after it gets warm, put in some diced ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i got mine from Trader Joe's) and cook for a while, then put in the sauce blended above. cook a bit more and turn down the heat to medium till it's done. make sure to keep stirring because the sauce will dry up if it sits for too long on the warm pan. Serve the scallops over the rice.
- thinly-sliced cucumber makes an interesting garnish. "jeremy j. bornstein"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 68mg | 2% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.92g | 1% |
| Protein 0.25g | 0% |
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