Sauteed Scallops
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared scallops served with couscous and roasted vegetables like beets and Brussels sprouts. An elegant dinner dish with layers of flavor from white wine, herbs, and bright vinegar notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup giant cous cous
- 1 cup veg stock
- 1 cup water
- 1 shallot
- 1 clove garlic
- 1 tablespoon butter
- 6 large scallops
- 1 tablespoon ketchup
- 1 tablespoon flour
- 1 teaspoon worcestershire sauce
- 1 teaspoon thyme
- ½ teaspoon paprika
- ¼ cup white wine
- Lemon zest
- ¼ cup orange juice
- 1 teaspoon honey
- ¼ cup water
- 2 cups brussel sprouts
- 3 tablespoon butter
- 1 lemon juice
- 3 whole beets
- 1 teaspoon of balsamic vinegar.
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil.
- Save beet leaves
- Salt (to taste)
- pepper (to taste)
At a glance
PER SERVING · TIME 75M
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
- 1h
- Sodium
- 1589mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1675mg
- Calcium
- 210mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.