Try this Sea Scallops with Belgian Endive recipe, or contribute your own.
Suggest a better descriptionIn a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large saute pan and coat with olive oil; saute endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and saute on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately. Yield: 2 servings Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1616 | ||
Calories from Fat: 1518 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.6g | 225 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 122.2g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 400.3mg | 14 % | |
Potassium 526.1mg | 14 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.8g | ||
Protein 25.6g | 37 % | |
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: 1616
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