This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Beware of cross-contamination from breaded or seasoned items at the fish counter.
"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
-Jeff Smith, The Frugal Gourmet
How great is this! Even though this must marinate overnight there's no real cooking to get some of the best flavors that you can imagine. And itís great for you.
Servings: 4 | Serving size: 4 ounces scallops
Cooking Time: 30 Minutes
This recipe is essentially leftovers and will keep for about 48 hours after it is "cooked" (about 72 hours after being made).
|1 lbs||fresh bay scallops|
|1/2 cups||fresh lime juice|
|1/4 cups||rice vinegar|
|1 tsp||grated ginger root|
|1 tsp||Splenda or stevia|
|2 Tbsp||fresh parsley|
|1/4 cups||red onion|
Mix ingredients together and place in refrigerator for at least 24 hours.
Serving size: 4 ounces scallops
|Calories 118||Calories from Fat 8|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 0g||2%|
|Vitamin A 6%||Vitamin C 29%|
|Calcium 4%||Iron 3%|
|Vitamin K 32 mcg||Potassium 449 mg|
|Magnesium 70 mg|