Seared Scallops with Tomato Salsa, Spinach, and Mushrooms recipes

Seared Scallops with Tomato Salsa, Spinach, and Mushrooms recipes
15 Ingredients
  • 20 grape or cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • coarse salt
  • freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 cup chanterelle mushrooms, cut into 1/2-inch pieces
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 3 cups packed spinach leaves, stemmed
  • 4 large sea scallops
  • 2 tablespoons salted butter
  • 1 lemon, cut into quarters
Nutrition
227
11% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

30% 19

Saturated

35% 7

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

3% 8

Carbs (net)

- 6

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

14% 7

Cholesterol

11% 32

Sodium

19% 449

Calcium

5% 52

Magnesium

10% 42

Potassium

11% 500

Iron

11% 2

Zinc

7% 1

Phosphorus

26% 179

Vitamin A

24% 216

Vitamin C

30% 27

Thiamin (B1)

5% 0

Riboflavin (B2)

8% 0

Niacin (B3)

9% 2

Vitamin B6

12% 0

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

6% 1

Vitamin E

17% 3

Vitamin K

102% 122
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