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Coriander and Almond-Crusted Scallops

By Jason Fung, MD

Coriander and Almond-Crusted Scallops

Recipe from Dr. Hyman
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinners + Mains, Light Meal
Cuisine American, Asian
Servings 2
Calories 257 kcal

Ingredients
  

  • 6 large scallops
  • 1/2 cup white wine
  • 2 pinches salt
  • 1/4 cup raw almonds
  • 1 tbsp coriander seed
  • 1 pinch pepper
  • 1/2 tbsp grape seed oil
  • 2 tsp balsamic vinegar

Instructions
 

  • Preheat oven to 375 degrees.
  • Remove tough muscle from scallops, rinse, and pat dry. Combine wine and a pinch of salt and place scallops in this marinade for 10 minutes.
  • Meanwhile, place almonds on a baking sheet and bake for 7 to 8 minutes. In a food processor, coarsely grind coriander seed. Add toasted almonds, a pinch of salt, and pepper and pulse to grind coarsely.
  • Remove scallops from marinade and coat each side with the almond mixture. Heat oil in skillet on medium-­‐high heat, and grill scallops for 2 to 3 minutes on each side.
  • Splash with balsamic vinegar and serve immediately.

Nutrition

Nutrition Facts
Coriander and Almond-Crusted Scallops
Amount per Serving
Calories
257
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
22
mg
7
%
Sodium
 
746
mg
32
%
Potassium
 
385
mg
11
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
Vitamin C
 
1
mg
1
%
Calcium
 
76
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asian, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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