Seared Scallops with Estate Carrot, Celtuce, Favas and Savory Granola

KENDALL-JACKSON
22Ingredients
50Minutes
230Calories

Ingredients

US|METRIC
  • 8 ounces carrots (peeled and cut into ½ inch pieces)
  • 2 cups carrot juice
  • 2 tablespoons lemon juice
  • kosher salt (to taste)
  • 1 tablespoon sunflower seeds
  • 1/4 cup rolled oats
  • 1 tablespoon butter
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon poppy seeds
  • 1 teaspoon honey
  • kosher salt (to taste)
  • 16 scallops (large, preferably U10)
  • 2 ounces vegetable oil
  • 1 1/2 teaspoons champagne vinegar
  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon 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

    230Calories
    Sodium16% DV390mg
    Fat23% DV15g
    Protein14% DV7g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat0g
    Cholesterol10mg3%
    Sodium390mg16%
    Potassium440mg13%
    Protein7g14%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars5g10%
    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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