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Grilled Scallops With Mexican Corn Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.3935
Energy (kCal)710.2424
Carbohydrates (g)8.9747
Total fats (g)64.9989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Light a grill. | 2. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes. | 3. Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. | 4. Transfer to a work surface and cut the kernels off the cobs. | 5. Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. | 6. Add the cheese and corn to the bowl and toss. | 7. Season with salt, pepper and hot sauce. | 8. Brush the scallops with vegetable oil and season with salt and pepper. | 9. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. | 10. Spoon the corn salad onto 4 plates and top with the scallops. | 11. Serve with lime wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    red onion 1 tablespoon minced 4.0 0.934 0.11 0.01
    lime juice 2 tablespoons bottled 7.5625 2.5469999999999997 0.127 0.0212
    ear corn 8 husked - - - -
    vegetable oil - - - -
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    ancho chile powder 1 teaspoon dried - - - -
    cotija cheese 4 ounces crumbled 415.0366 4.5019 22.6796 34.0194
    salt black pepper ground - - - -
    hot sauce - - - -
    sea scallop 12 - - - -
    lime wedge - - - -

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



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