Scallops with Blood Orange, Fennel and Pistachios Recipe | Yummly

Scallops with Blood Orange, Fennel and Pistachios

FOOD AND WINE
12Ingredients
45Minutes
580Calories
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Ingredients

US|METRIC
  • 2 fennel bulbs (small, —halved, cored and very thinly shaved on a mandoline)
  • 2 blood oranges
  • 6 tablespoons blood orange juice (fresh)
  • 3/4 cup extra-virgin olive oil
  • salt
  • freshly ground pepper
  • 10 sea scallops (large)
  • 1 teaspoon fennel pollen
  • 2 tablespoons unsalted butter
  • 2 tablespoons brined capers (drained and patted dry)
  • 1/4 cup sliced green olives
  • 1/4 cup unsalted roasted pistachios (coarsely chopped)
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    NutritionView More

    580Calories
    Sodium24% DV580mg
    Fat80% DV52g
    Protein20% DV10g
    Carbs7% DV22g
    Fiber24% DV6g
    Calories580Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol30mg10%
    Sodium580mg24%
    Potassium870mg25%
    Protein10g20%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A10%
    Vitamin C90%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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