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Grilled Scallops with Fennel and Lime Butter

5 Reviews
75% would make this recipe again

Scallops are rich in vitamin B12 and potassium.

Preparation : 10 min Cooking : 10 min
400 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly

Ingredients

1 fennels 360 g
6 scallops, large 360 g
1 limes 70 g
1 egg yolks
3 tbsp butter, unsalted 40 g
1/2 tbsp olive oil 8 mL
salt [optional]
ground pepper to taste [optional]

Before you start

If you prefer to replace the large scallops with small ones, it may be better to thread them onto flat skewers to make turning them easier.

Method

  1. Prepare the fennels: Trim the stalk and feathery leaves. Discard the stalk but reserve the leaves. Remove any tough outer layers, then cut the bulbs lengthwise into thin wedges.
  2. Rinse the scallops and pat dry. Add salt and pepper.
  3. Cut half of the limes into wedges. For the other half, finely grate the zest and squeeze the juice into a small bowl. In a separate bowl, toss half of the juice and zest with the scallops.
  4. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Put the yolks in a small bowl. Add the remaining lime zest and juice, then whisk until pale and smooth.
  5. Put the butter in a microwave safe container and melt it a few seconds in a microwave oven. Gradually whisk the melted butter into the yolk and lime mixture. Continue to whisk until thick and smooth. Finely chop the reserved fennel leaves and add them to the mixture. Season with salt and pepper.
  6. Brush the fennel wedges with olive oil and cook them on a hot grill, for 3-4 min, turning them once. Add the scallops and cook another 3-4 min, turning them once, paying attention not to overcook them or they will dry out and get tough. Alternatively, cook the fennels and scallops in a very hot heavy-bottom pan.
  7. Serve with the lime butter and reserved lime wedges.

Remarks

The unused lime butter may be kept in the refrigerator up to 2 days.

Nutrition Facts Table

per 1 Serving (330g)

Amount

% Daily Value

Calories

400

Fat

24 g

37 %

Saturated 11.7 g
+ Trans 0.9 g

63 %

Cholesterol

230 mg

Sodium

450 mg

19 %

Carbohydrate

12 g

4 %

Fibre

5 g

19 %

Sugars

1 g

Protein

36 g

Vitamin A

23 %

Vitamin C

40 %

Calcium

23 %

Iron

41 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 2 servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
Good source of  :
Calcium, Fibre, Vitamin A, Vitamin C
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin E, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 4 ½
Fats 3 ½

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Members' Reviews

5 Reviews (4 with rating only ) 75% would make this recipe again
MilkyDay
january 07, 2009 | I would make this recipe again

Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.

Useful 1

Top Reviews

View All Reviews
MilkyDay
january 07, 2009 | I would make this recipe again

Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.

Useful 1