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Scallops On A Bed Of Vegetables

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Scallops On A Bed Of Vegetables has a simple taste. Scallops On A Bed Of Vegetables is an easy to make dish. Scallops On A Bed Of Vegetables is a must try for vegetarians.
  Butter 5 Tablespoon
  Scallops 8 Ounce (Medium Size)
  Shallot 1 Tablespoon, chopped
  Carrot 1⁄3 Cup (5.33 tbs), julienned
  Zucchini 1⁄3 Cup (5.33 tbs), julienned
  Celery 1⁄3 Cup (5.33 tbs), julienned
  Sweet red pepper 1⁄3 Cup (5.33 tbs), julienned
  Green bell pepper 1⁄3 Cup (5.33 tbs), julienned
  Lemon 1⁄2 , juiced
  Parsley 1⁄2 Teaspoon, chopped
  Salt To Taste
  Pepper To Taste

In a skillet, melt 2 tbsp (30 mL) butter.
Add scallops.
Cook 2 minutes.
Mix in shallot.
Continue cooking 2 minutes.
Make sure scallops are cooked all over.
Set aside.
In a saucepan, melt remaining butter.
Saute julienned vegetables 2 minutes.
Season with salt and pepper.
Cover 4 salad plates with a bed of vegetables.
Spoon scallops into middle.
Sprinkle with lemon juice and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 811 Calories from Fat 556

% Daily Value*

Total Fat 63 g97.2%

Saturated Fat 38.8 g194%

Trans Fat 0 g

Cholesterol 236.1 mg78.7%

Sodium 842.7 mg35.1%

Total Carbohydrates 23 g7.8%

Dietary Fiber 5.6 g22.4%

Sugars 6.8 g

Protein 42 g83.2%

Vitamin A 230% Vitamin C 241.2%

Calcium 14.4% Iron 10.8%

*Based on a 2000 Calorie diet

Scallops On A Bed Of Vegetables Recipe