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Scallops with Blood Orange, Fennel and Pistachios
FOOD AND WINE12Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 fennel bulbs (small, —halved, cored and very thinly shaved on a mandoline)
- 2 blood oranges
- 6 Tbsp. blood orange juice (fresh)
- 3/4 cup extra-virgin olive oil
- salt
- freshly ground pepper
- 10 sea scallops (large)
- 1 tsp. fennel pollen
- 2 Tbsp. unsalted butter
- 2 Tbsp. 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
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium580mg24% |
| Potassium870mg25% |
| Protein10g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| 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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