Downshiftology · by Lisa Bryan★ 5.0 (55)
Scallops with Citrus Ginger Sauce
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 45%
CARBS 12G20% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 12G44% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops topped with a bright citrus ginger sauce made with orange, lemon, and butter. This is an elegant, quick-cooking dish with fresh flavors.
mainamericanshellfish🍳 skilletgluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp avocado oil
- 1 1/2 lb sea scallops
- 1 orange (zested and juiced)
- 1 lemon (juiced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp butter (or ghee)
- sea salt (to taste)
- fresh thyme (for garnish)
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 45%
CARBS 12G20% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 12G44% OF CAL
2G SAT11G 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
- 5m
- Cook
- 5m
- Sodium
- 684mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 469mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.