Scallops With Cucumbers
|Cucumber||1⁄2 Pound, scored, cut lengthwise into quarters, seeded and sliced (1 medium size)|
|Sliced scallions||1⁄2 Cup (8 tbs) (green onions)|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Bay scallops/Sea scallops||1⁄2 Pound, cut into quarters|
|Rice wine vinegar||2 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Sesame seed||1 Teaspoon, toasted|
1. In 1-quart microwavable casserole combine cucumber, scallions, and oil and stir to coat; microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until scallions are softened.
2. Add scallops and stir to combine; microwave on High for 2 minutes, stirring once halfway through cooking.
3. Add vinegar and sugar and stir to combine; microwave on High for 1 minute, until scallops are opaque.
4. Sprinkle with sesame seed.
Serving size: Complete recipe
Calories 439 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 120.2 mg40.1%
Sodium 610 mg25.4%
Total Carbohydrates 17 g5.8%
Dietary Fiber 5.1 g20.3%
Sugars 8.3 g
Protein 57 g113.4%
Vitamin A 85.7% Vitamin C 83.2%
Calcium 40.4% Iron 55.6%
*Based on a 2000 Calorie diet