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    You are in: Home / Recipes / Creamy Lemony Scallops, over Kale and Jasmine Rice Recipe
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    Creamy Lemony Scallops, over Kale and Jasmine Rice

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    • on April 01, 2010

      Stellar! Easy enough for everyday, but was like a restaurant meal, and would be very good for company. I was told many times that it was "really good" and definitely one to keep and make again. I don't often get unsolicited comments like that. I used bay scallops (very cheap). Since they are about the size of raspberries, I just pushed my greens out to the edges of my pan and cooked the scallops in the middle after the greens started to get wilty. These I just did on one side and then figured they'd cook through while we waited for the sauce, which worked fine (it's easy to overdo the small ones and they turn out like erasers). I used dried thyme and I used collard greens (ribs removed, cut into linguini ribbons) because they just looked better than the kale. I had some "Jasmati" rice which I made in my rice cooker with all the other stuff thrown in; the rice stays plenty warm in there while other stuff finishes if your timing is off. This would be a nice way to do rice for other meals, too. A truly excellent dinner. Thanks.

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    Nutritional Facts for Creamy Lemony Scallops, over Kale and Jasmine Rice

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.2
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 5.8 g
    Cholesterol 57.6 mg
    Sodium 1600.9 mg
    Total Carbohydrate 89.2 g
    Dietary Fiber 3.1 g
    Sugars 0.8 g
    Protein 24.6 g

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