This recipe has Fat (total lipid) as 105% and Sodium as 106% (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: 1.6% of RDA
• Calories: 61.9% of RDA
• Carbs: 5.9% of RDA
• Fat (total lipid): 105% of RDA
• Fiber: 1.9% of RDA
• Fructose: 3.8% of RDA
• Protein: 31.5% of RDA
• Sodium: 106% of RDA
• Sugar: 15.8% of RDA
• Vitamin A (IU): 12.3% of RDA
• Vitamin B6: 11.5% of RDA
• Vitamin C: 14.6% of RDA
• Iron: 5.2% of RDA
• Magnesium: 19.1% of RDA
• Manganese: 3.1% of RDA
• Niacin: 10.6% of RDA
• Potassium: 17.2% of RDA
• Zinc: 18.2% 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.
Make balsamic vinaigrette according to dependent recipe. Refrigerate until ready to use.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops.
Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Cut the parsley while the scallops are cooking.
Remove the scallops from heat and place on a plate. Garnish with freshly chopped parsley and homemade balsamic vinaigrette.