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Barbequed Scallops on Rice 1-2-3

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)182.1715
Energy (kCal)3525.8864
Carbohydrates (g)542.0417
Total fats (g)66.8384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the scallops and pat dry. | 2. In a medium mixing bowl, mix together all the ingredients except the rice. Refrigerate for at least 2 hours. | 3. Preheat oven to 450. Spread the scallops (with the marinade) evenly in a 13x9 baking pan. Bake on top rack of oven for 15 minutes. | 4. Stir the scallops, turn off the oven and leave them in there for 15 more minutes with the door closed. | 5. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 2 lbs 625.6014 28.8321 109.3442 4.4427
    water 1/2 cup 0.0 0.0 0.0 0.0
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    cajun seasoning 1 1/2 1/2 - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    parsley flake 1 tablespoon - - - -
    rice 3 cups cooked 2025.75 443.7225 39.5715 3.6630000000000003

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



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