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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 282.9
  • Total Fat: 4.1 g
  • Cholesterol: 74.8 mg
  • Sodium: 1,599.5 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 38.4 g

View full nutritional breakdown of Cilantro Lime Scallops calories by ingredient
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Cilantro Lime Scallops

Submitted by: WATERBABY*3

Introduction

The short cooking time and light feel of this dish make it a classy dinner. Drinking the rest of the wine with dinner is a nice compliment to the meal. Eat this dish as a soup or over rice or pasta, either way, its delicious. The short cooking time and light feel of this dish make it a classy dinner. Drinking the rest of the wine with dinner is a nice compliment to the meal. Eat this dish as a soup or over rice or pasta, either way, its delicious.
Number of Servings: 2

Ingredients

    1 tsp Extra Virgin Olive Oil
    1 1/2 tsp garlic (about 2 cloves)
    1/2 cup white wine
    2 cups vegetable broth (can use chicken instead)
    2 tbsp lime juice
    1/2 cup cilantro, chopped
    1 pound of sea scallops (I buy mine frozen)
    salt & pepper to taste

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Directions

In a small saucepan, heat the olive oil and cook the garlic until golden. Add in the wine and cook for a few minutes until it reduces in volume slightly. Add the broth and bring to a simmer. Once simmering, add in the lime juice, cilantro, and the salt and pepper (I use about 1/4 tsp salt & 1/2 tsp pepper, included in the nutrition calculations) but adjust to your taste.
***
Meanwhile, cook the scallops using nonstick spray with a dash of salt and pepper.
***
Divide the scallops among two bowls and pour the broth over them. Great over rice or pasta, or on its own as a soup.

Number of Servings: 2

Recipe submitted by SparkPeople user WATERBABY*3.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made this last night & had mine over farfalle pasta with steamed broccoli thrown in. It was delicious! - 7/22/08

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  • Made this last night. Taste is fantastic - reminiscent of Thai lemongrass soup. Put it over a bed of quinoa for extra nutrition & yumminess. A bit too much broth but ate it over leftover quinoa. A keeper! - 8/2/10

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  • The scallops were pretty good although I don't think 2 cups of broth was necessary. - 6/16/10

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  • Very good. I loved the flaovr the "sauce" had but my husband and I both like thicker sauces. The sauce was more of a soup but it still did the trick. I added shrimp and ate it over pasta. I will definately make this again but add a little flour or cornstarch to make it thicker. Delicious, easy dish! - 12/9/09

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  • MMMMMMmmmmm good. I used basil and oregano instead of cilantro and it was yummy. Thanks Waterbaby3. - 7/22/09

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  • This was very good - one of the best scallop recipes I've tried. And it's really quick and easy to make. Thanks for posting it! - 4/1/09

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  • Excellent!!! It's a keeper - 1/21/09

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  • I don't really care for cilantro, so I used oregano and basil and added some shrimp, which was also very good. My kids and very picky husband all enjoyed it. It is a quick and easy weeknight recipe I will use again. - 1/13/09

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  • This was awsome. The flaver was fresh. My fiance loved it. It went perfect with the crab legs we had. YUM!!!!!! - 7/28/08

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  • This was SO good! I had a box of whole wheat pasta with one serving left, so divided that between my husband and I, put it in the bottom of the bowl and it just added some substance to the 'soup'..SO GOOD! - 7/21/08

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  • Amazing, definitly making it again - 7/9/08

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