Scallops with Walnut Thai Dipping Sauce
Recipe by California Walnut Board
- Yield: 2-4 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1/4cup California Walnut Butter (see recipe)
- 1/4cup nonfat yogurt
- 3tablespoons lime or lemon juice
- 1-1/2tablespoon low-sodium soy sauce
- 1teaspoon sesame oil
- 1/2teaspoon red pepper flakes
- 1pound scallops
- 1-- no-stick cooking spray
- 8-- green onions, thinly sliced
- 1/3cup chopped cilantro or parsley
Instructions
-
To make the dipping sauce, in a small bowl blend together the Walnut Butter, (yogurt, if needed), lime juice, soy sauce, sesame oil and pepper flakes, set aside.
-
Spread the green onions and cilantro on a serving platter. Pat the scallops dry with paper towels. Coat a large skillet, preferable nonstick, with no-stick cooking spray and place over a moderate heat. Add the scallops and stir and toss them in the hot pan for 3-4 minutes, until they are lightly browned and cooked through.
-
Place the scallops on top of the green onions and cilantro and drizzle with some of the sauce. Pass the remaining sauce at the table
Nutritional Info *per serving
- Calories 450
- Glycemic Load 0
- Fat 7g
- Saturated Fat 1.5g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 2g
- Cholesterol 110mg
- Sodium 2660mg
- Potassium 1550mg
- Carbohydrate 34g
- Fiber 4g
- Sugars 9g
- Protein 62g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 60%
- Calcium 25%
- Iron 25%
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