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Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette
MARTHA STEWART7Ingredients
40Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. Brussels sprouts (trimmed and thinly sliced)
- 3 Tbsp. extra-virgin olive oil
- freshly ground pepper
- coarse salt
- 20 sea scallops (large, about 1 pound, rinsed and patted dry, tough muscles removed)
- vinaigrette (Hazelnut)
- hazelnuts (Garnish:, toasted and coarsely chopped, optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium350mg15% |
| Potassium770mg22% |
| Protein17g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C170% |
| 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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