Seared Scallops with Tomato-Fennel Relish

MYRECIPES(1)
Nora Stamm: "Loved it. I would make this again. Easy and the r…" Read More
11Ingredients
90Minutes
170Calories

Ingredients

US|METRIC
  • 12 scallops (large dry-packed sustainably farmed or diver-caught)
  • 1/2 teaspoon fine sea salt
  • 4 vine ripened tomatoes (large, or 5 whole canned tomatoes, drained)
  • 3 tablespoons butter (divided)
  • 1 onion (medium, finely diced)
  • 1/2 cup fennel bulb (diced, about 1/2 bulb; save some fronds for garnish)
  • 3 garlic cloves (thinly sliced)
  • 1 teaspoon ground cumin
  • 2 tablespoons flat leaf parsley leaves (chopped)
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
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    NutritionView More

    170Calories
    Sodium14% DV340mg
    Fat20% DV13g
    Protein12% DV6g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories170Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat4.5g23%
    Trans Fat0g
    Cholesterol25mg8%
    Sodium340mg14%
    Potassium410mg12%
    Protein6g12%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A25%
    Vitamin C30%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Nora Stamm 2 years ago
    Loved it. I would make this again. Easy and the relish was yummy.

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