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10 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
scallop
mediterranean
vegan
(?)
Not vegan due to:
scallop
vegetarian
(?)
Not vegetarian due to:
scallop
pescetarian
paleo
(?)
Not paleo due to:
brown sugar
This recipe has no customizations.
 
Nutrition to Balance
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.
 
MACROS
Carbohydrate
16.2
g
Calories
1238
 
Fiber
0.522
g
Iron
0.980
mg
Protein
35.4
g
Sodium
1432
mg
Sugars
4.95
g
Fat (total lipid)
64.7
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1 1/2
lbs
+
-
 
large sea scallops, tendons removed.
 
 
 
 
to taste.
 
 
 
 
to taste.
 
2
tbsp
+
-
 
 
1
whole
+
-
 
cut into wedges.
 
1/4
cups
+
-
 
finely chopped.
 
1/2
cups
+
-
 
see dependent recipe.
 
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Recipe Short Name:
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INGREDIENTS FOR: BALSAMIC VINAIGRETTE
Amount
Measure
Ingredient
 
1/4
cups
 
2
tsp
use dark if possible.
 
1
tbsp
finely chopped or grated.
 
1/2
tsp
 
1/2
tsp
 
3/4
cups
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
1.
Make balsamic vinaigrette according to dependent recipe. Refrigerate until ready to use.
2.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops.
4.
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.
5.
Cut the parsley while the scallops are cooking.
6.
Remove the scallops from heat and place on a plate. Garnish with freshly chopped parsley and homemade balsamic vinaigrette.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for scallop.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1238
Protein 35.4 g
Carbohydrates 16.2 g
Iron 0.98 mg
Fiber 0.52 g
Calcium 16.0 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.
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