Seafood City - Sauteed Scallops with Veggies
Indulge in the taste of the ocean with 'Seafood City - Sauteed Scallops with Veggies', a dish perfect for those who love a high-protein, low-carb meal with the benefits of a healthy recipe. This dish balances the succulence of scallops with the crunch of fresh vegetables, all while keeping an eye...
Ingredients
- 0.50 tsp(s) Salt
- 1 kg Scallop
- 1 tsp ground, Pepper
- 2 tbs Oyster
- 50 g Fresh Garlic
- 500 g Carrots, raw
- 500 g Cauliflower - Raw
- 500 g taiwan pechay
Instructions
- Rinse the scallops under cold water and pat dry with paper towels.
- Cut the cauliflower into florets.
- Peel and slice the carrots.
- Chop the taiwan pechay into bite-sized pieces.
- Mince the fresh garlic.
- Heat a large pan over medium heat and sauté the garlic until fragrant, about 1 minute.
- Add the cauliflower and carrots to the pan, season with salt and pepper, and cook for 5-7 minutes until slightly tender.
- Increase the heat to medium-high and add the scallops to the pan, cooking for 2-3 minutes on each side until golden brown and cooked through.
- Stir in the oyster sauce and add the taiwan pechay, cook for an additional 2 minutes until the greens wilt.
Nutrition Information
- Calories: 160
- Carbohydratecontent: 10
- Fibercontent: 3
- Sugarcontent: 4
- Sodiumcontent: 433
- Proteincontent: 25
- Fatcontent: 1
- Saturatedfatcontent: 0
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0