Cilantro Lime Scallops

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4.4 of 5 (9)
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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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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

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.
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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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