290 Calories
1. Combine the avocado, kiwi, onion, bell pepper, cilantro, chile pepper, lemon juice, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a bowl.
2. Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the skillet and cook for 2-3 minutes per side or until the scallops are opaque and lightly browned. Transfer to serving plates and spoon salsa over each.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 118 | ||
Calories from Fat: 76 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 397.3mg | 10 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 6.4g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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