Black and Orange Recipe: Poppy-Crusted Sea Scallops on Fennel and Orange Salad

Black and Orange Recipe: Poppy-Crusted Sea Scallops on Fennel and Orange Salad
10 Ingredients
  • 12 sea scallops
  • 1/2 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh fennel fronds
  • 3 tablespoons poppy seeds
  • 2 tablespoon olive oil for the dressing, plus 2 tablespoons for sautéing the scallops
  • 2 tablespoons lemon juice (about ½ lemon)
  • 1 fennel bulb, sliced as thinly as possible
  • 2 Navel or Blood oranges, sliced or supremed
  • Salt and pepper
Nutrition
198
10% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

16% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

6% 17

Carbs (net)

- 12

Fiber

20% 5

Sugars

- 9

Sugars, added

- 0

Protein

23% 12

Cholesterol

6% 18

Sodium

21% 515

Calcium

16% 160

Magnesium

14% 58

Potassium

13% 589

Iron

9% 2

Zinc

13% 1

Phosphorus

50% 349

Vitamin A

5% 41

Vitamin C

51% 46

Thiamin (B1)

11% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

11% 0

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

44% 1

Vitamin D

5% 1

Vitamin E

10% 2

Vitamin K

49% 58
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