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Darren Purcell: "Easy to make. I love the occasional flake of pepp…" Read More
8Ingredients
35Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. scallops (fresh or frozen and defrosted)
- 2 tsp. ginger (fresh grated)
- 1 Tbsp. tamari (or soy sauce, or coconut aminos)
- 1 Tbsp. honey
- 1 tsp. red chili pepper (crushed)
- 2 cloves garlic (minced)
- 1 Tbsp. olive oil
- 2 Tbsp. cilantro (chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium440mg18% |
| Potassium390mg11% |
| Protein20g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Darren Purcell 2 years ago
Easy to make. I love the occasional flake of pepper that makes a bite tingle.
Pam Elsins 4 years ago
Absolutely loved the dish...due to sodium restrictions, used low sodium Korean barbecue sauce in place of the soy and served with scallion garnish over rice. Family loved it!