Scallops With Cilantro And Lime (Jack Nicholson) Recipe

Name: Scallops With Cilantro And Lime (Jack Nicholson)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, cooking spray; 2 garlic cloves, pressed; 1 lb sea scallops, muscle on side trimmed and scallops cut in half horizontally; 2 scallions, minced; 1/2 teaspoon hot pepper sauce, sdjust to taste; 1/4 cup dry white wine; 1/4 cup fresh lime juice; salt; pepper, freshly ground; 2 tablespoons cilantro, minced; 1 lime, thinly sliced

Servings: persons

olive oil, cooking spray
2 garlic cloves, pressed
1 lb sea scallops, muscle on side trimmed and scallops cut in half horizontally
2 scallions, minced
1/2 teaspoon hot pepper sauce, sdjust to taste
1/4 cup dry white wine
1/4 cup fresh lime juice
salt
pepper, freshly ground
2 tablespoons cilantro, minced
1 lime, thinly sliced

1
Coat a large nonstick skillet with cooking spray.
2
heat over medium-high and add garlic and cook, stirring, 30 seconds.
3
Add scallops, scallions, and hot pepper sauce.
4
Cook, stirring, over medium-high heat 2 minutes.
5
Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen.
6
Use a slotted spoon to transfer scallops to a platter.
7
Season with salt and pepper and garnish with cilantro and lime slices.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: olive oil, cooking spray, 2 garlic cloves, pressed, 1 lb sea scallops, muscle on side trimmed and scallops cut in half horizontally, 2 scallions, minced, and more.

Yes, Scallops With Cilantro And Lime (Jack Nicholson) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Cilantro And Lime (Jack Nicholson)

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