Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 3.6 (10)
Seared Scallops with Cauliflower Puree with Walnut Butter
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 33%
CARBS 20G21% OF CAL
7G FIBER1G ADDED6G INTRINSIC7G OTHER7G TOTAL SUGAR
FAT 30G69% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops served over silky cauliflower puree and topped with walnut butter and pomegranate. Elegant, naturally low-carb, and naturally gluten-free.
mainshellfish🌀 blender⚙️ food processor🥄 saucepan🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 2- 3 cups chopped cauliflower
- 3 cup vegetable stock
- 1 tbsp butter
- 6 dry scallops (- see note 1)
- 1 tbsp olive oil
- salt
- 3 tbsp butter
- 2 tbsp walnut pieces
- 1 1/2 tsp pomegranate arils/seeds - optional
- fresh oregano/parsley - for garnish
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 33%
CARBS 20G21% OF CAL
7G FIBER1G ADDED6G INTRINSIC7G OTHER7G TOTAL SUGAR
FAT 30G69% OF CAL
4G SAT26G 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
- 10m
- Cook
- 15m
- Sodium
- 2046mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2046MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.