Photo: Charles Deluvio
Chili and Basil Scallops
13 ingredients
10 min + 5 min
serves 4
openrecipes
A recipe for Chili and Basil Scallops by author of Mighty Spice Cookbook, John Gregory-Smith.
Estimated Nutrition (whole recipe, rough)
331
Calories
27g
Protein
14g
Fat
26g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Roe | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 2 red chilies, seeded and finely chopped
- 1 red onion, thinly sliced
- 1 pound 2 ounces scallops, with
- or without roe attached
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon coarsely ground black
- pepper
- 2 large handfuls basil leaves, roughly
- chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes