Scallops with Blueberry Miso Sauce

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Spring 2016

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Scallops with Blueberry Miso Sauce

Scallops with Blueberry Miso Sauce
Ingredients
3/4 cup fresh blueberries, divided
1/4 cup almond butter
2 tbsp. water
2 tsp. fish sauce
2 tsp. miso
2 tsp. lime juice
16 large sea scallops
1 tbsp. grapeseed or canola oil
1/2 cup thinly sliced steamed fresh asparagus
1/4 cup thinly sliced green onion tops
Directions

Prep: 15 minutes Cook: 4 minutes Serves: 4

1. Place 1/2 cup blueberries in a medium bowl and mash with a fork. Stir in almond butter, water, fish sauce, miso and lime juice until smooth.
2. Pat scallops dry between paper towels. Cook in oil in a large skillet over high heat for 2 minutes on each side or until nicely seared.
3. Decoratively spread sauce onto 4 plates and top each with 4 scallops. Sprinkle with equal amounts of asparagus, green onions and remaining 1/4 cup blueberries.
 

Nutritional Information:
Nutrition per serving: 169 calories, 12 g protein, 9 g total fat (1 g sat., 0 g trans),
11 g carbohydrate, 3 g fiber, 5 g sugar, 14 mg cholesterol, 617 mg sodium, 5 points

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