This recipe has Fat (total lipid) as 99.8% and Sodium as 101% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 68.5% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 99.8% of RDA
• Fiber: 0.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 52.5% of RDA
• Sodium: 101% of RDA
• Sugar: 1.2% of RDA
• Vitamin A (IU): 56.2% of RDA
• Vitamin B6: 8.1% of RDA
• Vitamin C: 2.7% of RDA
• Iron: 5.1% of RDA
• Magnesium: 20.5% of RDA
• Manganese: 1.0% of RDA
• Niacin: 27.6% of RDA
• Potassium: 15.7% of RDA
• Zinc: 23.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
In a separate skillet, heat 1/2 tsp olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot (make sure it's really hot!), add the scallops to the pan. Sear until golden brown on one side, approximately 1 minute, and turn over. Sear on the other side for 1 minute until golden brown. Remove to a paper towel-lined plate to drain.
Serve the scallops over a layer of bacon cream sauce. Garnish with chives.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for scallop.
This recipe has the following nutrient totals:
Protein 44.3 g
Carbohydrates 8.47 g
Iron 0.91 mg
Fiber 0.10 g
Calcium 12.7 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.