A Cozy Kitchen · by Adrianna Adarme★ 5.0 (2)
Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 38%
CARBS 38G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER2G TOTAL SUGAR
FAT 25G50% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown butter scallops served over creamy polenta with sautéed kale and grapes. An elegant, restaurant-quality dinner that comes together quickly.
mainamericanshellfish🥄 saucepan🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 4- 3 cups water
- 1 cup polenta
- 2 tablespoons unsalted butter
- 2 tablespoons Parmesan-Reggiano
- Salt (to taste)
- Lots of black pepper
- 2 teaspoons grape seed oil
- 10 shishito peppers (about 1/2 pint, trimmed and cut into 1/4-inch pieces)
- 1 bunch of kale (ends trimmed and thinly sliced)
- Juice from 1/2 lemon
- 4 tablespoons unsalted butter
- 1 pound scallops
- Salt
- 1 tablespoon grape seed oil (or another neutral oil)
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 38%
CARBS 38G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER2G TOTAL SUGAR
FAT 25G50% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1188mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 156mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.