Pomelo Scallops Recipe


Nutrition

Cal/Serving: 237
Daily Value: 12%
Servings: 2

Low-Fat
Low-Fat-Abs, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat1g1%
Saturated0g1%
Trans0g0%
Carbs49g16%
Fiber5g19%
Sugars37g0%
Protein10g21%
Cholesterol12mg4%
Sodium3119mg130%
Calcium92mg9%
Magnesium120mg30%
Potassium677mg19%
Iron2mg10%
Zinc1mg5%
Phosphorus245mg35%
Vitamin A876IU18%
Vitamin C44mg74%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg7%
Niacin (B3)2mg11%
Vitamin B60mg17%
Folic Acid (B9)64µg16%
Vitamin B121µg15%
Vitamin D1IU0%
Vitamin E0mg2%
Vitamin K40µg50%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Pomelo Scallops
Ember Room

Pomelo, a large citrus fruit similar to grapefruit, is paired with perfectly seared scallops in this refreshing seafood appetizer dish that's perfect for an elegant backyard grill party. Look for fresh diver scallops, if possible, which have superior texture and flavor to frozen scallops.

See all scallop recipes.

INGREDIENTS

For the sauce :

  • 1/2 cup tamarind juice
  • 1/4 cup fish sauce
  • 1/2 cup distilled white vinegar
  • Sugar, to taste

For the salad :

  • 1 small bunch cilantro, plus more for garnish
  • 1 small bunch cilantro roots
  • 1 clove garlic
  • 1 small white onion
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon lime juice
  • Sugar, to taste
  • 1/2 cup frisée
  • 1/4 cup diced pomelo segments
  • 1/4 cup diced lime segments
  • 1/4 cup diced orange segments
  • Vegetable oil or cooking spray, for coating the grill
  • 4 medium-sized diver scallops

DIRECTIONS

For the sauce :

Combine the tamarind juice, 1/4 cup fish sauce, and vinegar in a small saucepan. Season with sugar, to taste. Heat until the sauce begins to thicken, about 1 minute. Remove from the heat and set aside.

For the salad :

Place equal parts cilantro and cilantro root in the bowl of a food processor together with the garlic and white onion and blend together. Add the fish sauce and lime juice. Season with sugar, to taste. Blend until fine. Mix this dressing with the frisée, and the pomelo, lime, and orange segments. Plate as desired.

Preheat the grill over medium heat. Coat the grill with vegetable oil or cooking spray, and sear the scallop for about 2 minutes, turning periodically. Add 1 tablespoon of the scallop sauce on each piece, and cook for another 30 seconds on both sides. Plate the scallop on top of the fruit and salad, and garnish with cilantro.

Recipe Details

Servings: 2
Cuisine: Thai

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