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Pomelo Scallops Recipe
Jun 06, 2012 @ 5:48 PM
Posted by
Daily Value: 10%
Servings: 2
Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 194Daily Value: 10%
Servings: 2
Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 38g | 13% |
| Fiber | 4g | 17% |
| Sugars | 27g | 0% |
| Protein | 10g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 3119mg | 130% |
| Calcium | 87mg | 9% |
| Magnesium | 117mg | 29% |
| Potassium | 650mg | 19% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 5% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 43mg | 72% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 60µg | 15% |
| Vitamin B12 | 1µg | 15% |
| Vitamin D | 1IU | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 48µg | 59% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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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: 2Cuisine: Thai
