Belly Full · by Amy Flanigan
Scallops with Fruit Salsa
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 30%
CARBS 22G66% OF CAL
2G FIBER3G ADDED12G INTRINSIC5G OTHER15G TOTAL SUGAR
FAT 8G51% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops topped with bright fruit salsa made from pineapple, mango, and jalapeno. Elegant and quick. Special occasion or nicer weeknight meal.
mainamericanshellfish⚙️ food processor🍳 skilletdairy freegluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup small diced pineapple
- 1 cup small diced mango
- 1/2 cup small diced red bell pepper
- 1/3 cup small diced red onion
- 1 small jalapeno pepper (, ribs and seeds removed, diced small)
- 3 tablespoons fresh lime juice
- 2 tablespoons freshly chopped cilantro ((plus more for garnish))
- 1 1/4 teaspoon salt (, divided)
- 2 teaspoons honey
- 1 pound large scallops (, about 20 (thawed if frozen) )
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- cooked white rice (, for serving, optional)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 30%
CARBS 22G66% OF CAL
2G FIBER3G ADDED12G INTRINSIC5G OTHER15G TOTAL SUGAR
FAT 8G51% OF CAL
1G SAT7G 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
- 5m
- Sodium
- 1174mg
- Total sugar
- 15g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 23mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.