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Seared Scallops with Estate Carrot, Celtuce, Favas and Savory Granola
KENDALL-JACKSON22Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 oz. carrots (peeled and cut into ½ inch pieces)
- 2 cups carrot juice
- 2 Tbsp. lemon juice
- kosher salt (to taste)
- 1 Tbsp. sunflower seeds
- 1/4 cup rolled oats
- 1 Tbsp. butter
- 1 tsp. brown mustard seeds
- 1 Tbsp. poppy seeds
- 1 tsp. honey
- kosher salt (to taste)
- 16 scallops (large, preferably U10)
- 2 oz. vegetable oil
- 1 1/2 tsp. champagne vinegar
- 1 1/2 tsp. lemon juice
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. shallot (minced)
- kosher salt (to taste)
- 1 cup fava beans (blanched and peeled)
- 1 cup celtuce (peeled and diced into ¼ inch pieces)
- 1 cup pea tendrils
- 1/4 cup edible flowers
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol10mg3% |
Sodium390mg16% |
Potassium440mg13% |
Protein7g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A330% |
Vitamin C20% |
Calcium6% |
Iron6% |
* 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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