Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas Recipe

Dinner Tonight: Scallops with Asparagus and Sugar Snap Peas Recipe
14 Ingredients
  • For the Herb Garden Vinaigrette
  • ¼ cup extra-virgin olive oil
  • ¼ cup canola oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh tarragon, chopped
  • salt and pepper
  • For the Scallops, Asparagus, and Sugar Snap Peas
  • 4 tablespoons olive oil, divided
  • ½ pound sugar snap peas
  • ½ pound thin asparagus, tough ends removed, cut into 2-inch pieces
  • 1 pound sea scallops (about 12)
  • 3 tablespoons unsalted butter, cut into 12 pieces
  • salt and black pepper
Nutrition
557
28% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

77% 50

Saturated

52% 10

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 7

Carbs

4% 12

Carbs (net)

- 8

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

34% 17

Cholesterol

17% 50

Sodium

28% 681

Calcium

6% 64

Magnesium

12% 52

Potassium

11% 511

Iron

19% 3

Zinc

14% 2

Phosphorus

64% 446

Vitamin A

15% 133

Vitamin C

43% 39

Thiamin (B1)

15% 0

Riboflavin (B2)

12% 0

Niacin (B3)

11% 2

Vitamin B6

19% 0

Folate equivalent (total)

19% 76

Folate (food)

- 76

Folic acid

- 0

Vitamin B12

67% 2

Vitamin D

1% 0

Vitamin E

49% 7

Vitamin K

56% 67

Sugar alcohols

- 0

Water

- 211
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