The Mediterranean Dish · by Ruth Bardis★ 5.0 (10)
Seared Scallops with Spicy Red Pepper Sauce
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 19%
CARBS 8G12% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 24G78% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden-seared scallops served over a spicy roasted red pepper and almond sauce with paprika and garlic. Restaurant-worthy and ready in 20 minutes.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 15 large scallops
- 2/3 cup almonds
- 2 large roasted red bell peppers ((or one 16-ounce jar, drained))
- 1/3 cup extra virgin olive oil ((divided))
- 1 large garlic clove, (minced)
- 3/4 teaspoon red chili flakes, (plus more for serving)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- Kosher salt
- Sweet paprika, (for serving)
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 19%
CARBS 8G12% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 24G78% OF CAL
3G SAT21G 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
- 15m
- Sodium
- 705mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 55mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.