Stripped Scallops a la Plancha with Sautéed Asparagus and Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.3
  • Total Fat: 2.4 g
  • Cholesterol: 37.0 mg
  • Sodium: 258.9 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.2 g

View full nutritional breakdown of Stripped Scallops a la Plancha with Sautéed Asparagus and Peppers calories by ingredient
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Number of Servings: 4

Ingredients

    1 lb. wild caught large scallops
    ⅛ tsp. sea salt
    ⅛ tsp. freshly ground black pepper
    1 tsp. olive oil
    1 red pepper, seeded and thinly sliced
    1 yellow or orange pepper, seeded and thinly sliced
    2 c. baby asparagus, sliced into 3-inch-long pieces (match length of sliced peppers)
    ¼ tsp. ground cumin
    ¼ tsp. paprika
    ¼ tsp. turmeric
    ¼ tsp. onion powder

Directions


Heat a large cast iron skillet over high heat. Make sure scallops are dry, then season with a pinch of salt and pepper. Add scallops to dry skillet, turn heat down to medium and cook two minutes on each side until slightly charred and tender. Remove and set aside.

Return skillet to stove and add olive oil. Add peppers, asparagus, cumin, paprika, turmeric, and onion powder. Season with a pinch of salt and pepper, and sauté until tender-crisp, three minutes.

Divide vegetables equally among four plates and top with scallops.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.

TAGS:  Fish |

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Member Ratings For This Recipe



  • I found this recipe in Tosa's Eat Clean book and great to see it here as well.
    Making it tonight.
    - 1/4/12

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