Simple Butter Scallops

Need a gluten free and pescatarian main course? Simple Butter Scallops could be an outstanding recipe to try. This recipe makes 3 servings with 368 calories, 21g of protein, and 26g of fat each. For $4.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 161 person were impressed by this recipe. A mixture of garam masala, salt, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Seasonal and Savory. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, take a look at these similar recipes: Simple Scallops Wrapped in Bacon, Perfect Pan-Seared Scallops (with a Simple Pan Sauce), and Lemon Butter Scallops.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

pinch of cayenne pepper

8 ounces creme fraiche (or heavy cream)

fresh cilantro, to garnish

1-2 teaspoons garam masala

2 teaspoons fresh garlic paste

2 tablespoons ghee

2 teaspoons fresh ginger paste

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

½ teaspoon salt

1 pound sea scallops

½ cup minced shallot

¼ cup tomato paste

Equipment:

frying pan

wok

Cooking instruction summary:

In a large skillet or wok pan, heat the ghee over medium-high heat. Add the shallot and cook, stirring frequently, until it just starts to soften. Add in the garlic paste, ginger paste, tomato paste, salt, garam masala, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick, but the cooking at this stage will bring out the flavors of the spices.Add in the scallops and the creme fraiche, and cook until the scallops are just cooked through. This will take about 5 minutes. Garnish with the fresh cilantro and serve.

 

Step by step:


1. In a large skillet or wok pan, heat the ghee over medium-high heat.

2. Add the shallot and cook, stirring frequently, until it just starts to soften.

3. Add in the garlic paste, ginger paste, tomato paste, salt, garam masala, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick, but the cooking at this stage will bring out the flavors of the spices.

4. Add in the scallops and the creme fraiche, and cook until the scallops are just cooked through. This will take about 5 minutes.

5. Garnish with the fresh cilantro and serve.


Nutrition Information:

Quickview
395k Calories
22g Protein
25g Total Fat
19g Carbs
6% Health Score
Limit These
Calories
395k
20%

Fat
25g
40%

  Saturated Fat
15g
95%

Carbohydrates
19g
6%

  Sugar
7g
9%

Cholesterol
101mg
34%

Sodium
1220mg
53%

Get Enough Of These
Protein
22g
44%

Phosphorus
639mg
64%

Vitamin B12
2µg
39%

Selenium
23µg
33%

Potassium
787mg
23%

Vitamin B6
0.38mg
19%

Vitamin A
833IU
17%

Manganese
0.31mg
15%

Magnesium
59mg
15%

Zinc
2mg
13%

Calcium
124mg
12%

Vitamin C
9mg
12%

Vitamin B2
0.2mg
12%

Folate
45µg
11%

Iron
2mg
11%

Fiber
2g
11%

Vitamin B3
1mg
10%

Copper
0.18mg
9%

Vitamin E
1mg
9%

Vitamin B5
0.75mg
7%

Vitamin B1
0.08mg
6%

Vitamin K
4µg
4%

Vitamin D
0.3µg
2%

covered percent of daily need
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The unhappy woman One day, whilst Hette Levine was out shopping in Brent Cross, she noticed an old lady sitting on a bench sobbing her eyes out. Hette stopped and asked her what was wrong. The old lady said, "I have a 22 year old husband at home. He makes love to me every morning and then gets up and makes me pancakes, sausage, fresh fruit and freshly ground coffee." Hette said, "Well, then why are you crying?" The old lady continued, "He makes me homemade soup for lunch and my favourite cake and then makes love to me for half the afternoon". Hette asked again, "Well, why are you crying?" The old lady continued, "For dinner he makes me a gourmet meal with wine and my favourite dessert and then makes love to me until 2 o’clock in the morning. Hette asked yet again, "Well, why in the world would you be crying?" The old lady replied, "I can`t remember where I live!"

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