Nutrition balance score
Good
Glycemic Index
24
Low
Glycemic Load
4
Low
Nutrition per serving
Calories318 kcal (16%)
Total Fat20.8 g (30%)
Carbs16.2 g (6%)
Sugars4.7 g (5%)
Protein18.1 g (36%)
Sodium1021.2 mg (51%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspcooking fat
solid, divided
2shallots
large, thinly sliced
1 bunchbroccolini
stems & florets chopped
1 cupmushrooms
chopped
2cloves garlic
minced
1 tspfresh ginger
minced
½ tspsea salt
½ cupbasil
chopped
1 ½ tspfresh lemon juice
1 tspcooking fat
solid, for scallops
0.5 lbssea scallops
¼ tspsea salt
for scallops
extra virgin olive oil
for scallops
Instructions
Step 1
Heat 1 tbsp of cooking fat in bottom of nonstick skillet on medium heat. When fat has me red and pan is hot, add shallots and cook for 2 minutes. Add broccolini and cook for 5 minutes, until edges are beginning to crisp. Add rest of cooking fat to pan along with mushrooms, garlic, ginger, & salt to pan and cook, stirring for another 2 minutes. Take off heat and stir in basil and lemon juice. Remove from pan and set aside while you make the scallops. To make scallops, heat cooking fat in same skill on medium heat. Pat scallops dry with paper towel and sprinkle with sea salt. When fat has melted and pan is hot, add scallops to pan and cook for 60-90 seconds per side, flipping once, until browned on the outside and opaque. Remove them immediately from the pan and serve over a plat of the veggies, frizzed with olive oil. Note: scallops do not keep well as leftovers.
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