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Seared Scallops with Sugar Snap Peas and Radishes
MARTHA STEWART16Ingredients
40Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. sherry vinegar
- 1 tsp. Dijon mustard
- 1 bunch cress (pepper, arugula, or watercress, well washed and spun dry)
- 1 cup pea shoots (small)
- 1 cup pea (pod flowers, optional)
- 2 beets (very small, peeled and very thinly sliced on a mandoline)
- chive flowers (for garnish, optional)
- 8 oz. sugar snap peas (trimmed)
- 1 bunch radishes (French, trimmed)
- 4 Tbsp. unsalted butter
- 1 Tbsp. water
- 1 lb. sea scallops
- 1/2 orange
- freshly ground pepper
- fine sea salt
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium430mg18% |
| Potassium960mg27% |
| Protein26g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A50% |
| Vitamin C170% |
| Calcium15% |
| Iron20% |
* 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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