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    You are in: Home / Recipes / Seared Sea Scallops in Mandarin Sauce Recipe
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    Seared Sea Scallops in Mandarin Sauce

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    2 Total Reviews

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    • on August 08, 2012

      Yummy good. I towel dried the scallops very well. Then I did a very light coat of flour salt pepper and a pinch of sugar for more of a crispness. If you can find dry scallops no need for the flour. I did brown the scallops removed them to make the sauce the added them back to the sauce just to warm. Didn`t want to overcook them.
      I did use fresh clemintines, white wine in place of the vermouth. I did add the lemon but see no need for it. And the directions # 6
      Add mandarin juice, green onions, and wedge of lemon and let stand for 1 minute. No Green onions in the ingredients. Between the onion and scallots no need for the green onions.
      Cheers! made for the Lively Lemon Lovelies of ZWT #8

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    • on August 08, 2012

      if you like sweet and sour shrimp i think you will like this .i used canned manderin oranges and blintzed some up in blender. made a great sauce for the rice. made this for one. used little scallops and just poached them in the juice it was fast . made this with Fiesta-Style Scallops a yin and yang kinda look made for zaar world tour 8

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    Nutritional Facts for Seared Sea Scallops in Mandarin Sauce

    Serving Size: 1 (352 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 586.4
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 4.8 g
    Cholesterol 33.2 mg
    Sodium 356.3 mg
    Total Carbohydrate 98.6 g
    Dietary Fiber 5.5 g
    Sugars 12.7 g
    Protein 17.1 g

    The following items or measurements are not included:

    sweet vermouth

    salt & pepper


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