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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 7.6 g
  • Cholesterol: 24.8 mg
  • Sodium: 420.8 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 13.1 g

View full nutritional breakdown of Spicy Pan-Seared Scallops w/Ginger & Soy calories by ingredient
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Spicy Pan-Seared Scallops w/Ginger & Soy

Submitted by: BAMOM19


Number of Servings: 4

Ingredients

    20 large scallops, muscle removed
    1 tbsp olive oil
    1 1 tbsp ginger
    1/4 tsp carribean jerk spice
    2 tbsp reduced-sodium soy sauce
    1 tbsp fresh lime juice
    pinch freshly ground black pepper


Directions

Heat oil in non-stick pan over medium heat. When hot, add scallops, turn the heat to medium high and sear for 3 minutes, until golden brown. Turn scallops over and sear for 1 minute. Be careful not to overcook. Remove them from heat and put on plate. Add remaining ingredients to the pan simmer for 1 minute over medium-high heat. Return scallops to pan and toss to coat. Reheat briefly and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user BAMOM19.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • This was amazing. I served it with Cilantro Lime Rice and a vegetable. I can't wait to make it again. - 2/17/10

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  • this is an amazing meal.I used jerked rub instead. Next time I make this, I plan to alter the ratio of the soy. I did find one that had 400mg of sodium but I think I will try another type. - 8/22/09

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  • Used this on my scallops tonight. Wrapped them in wonton wrappers. Yum! - 1/10/09

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  • This recipe has great flavor and was very quick to make. I strongly recommend it and will definitely be making it again. - 5/20/08

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  • I had a tuna steak that I used with this marinade. After marinading, I rolled the tuna in sesame seeds and baked. Served it on a bed of spinach. It all went well together. - 2/28/08

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  • Yummy quick recipe. I served with a side of brown rice for a nice healthy dinner. It was more filling than I expected! - 2/25/08

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