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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scallops cook quickly, so get the rice going first. | 2. Cook the rice according to package direction, omitting salt and fat. | 3. While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. | 4. Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes. | 5. Add half of the scallops, and cook for 2 minutes on each side or until browned. | 6. Remove scallops from pan and keep warm. | 7. Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops. | 8. Remove scallops from pan. | 9. Stir in the port and lemon juice, scraping the pan to loosen browned bits. | 10. Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat. | 11. Serve scallops over rice. | 12. Sprinkle with 1 tablespoon parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
sea scallop	1 1/2	1/2		-	-	-	-
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
tawny port	1/3	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1/4	cup	chopped divided	5.4	0.9495	0.4455	0.1185
garlic clove	5		smashed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.