Recipe
Scallop Citrus Herb Salad
Raw scallops atop a bed of peppery arugula tossed with creamy almond butter and fresh thyme.
Ingredients
- 200 g mollusks-scallop-mixed-species-raw
- 80 g limes
- 150 g arugula-raw
- 30 g almond-butter-creamy
- 5 g thyme-fresh
Steps
- Gently sear the scallops at 120 °C (121 °C (250 °F)).
- Toss the arugula with the lime juice and almond butter.
- Combine the seared scallops into the leafy mixture.
- Sprinkle the fresh thyme over the salad.
- Serve this composition immediately.
Per serving
102 kcal · protein 14.4 g · carbs 10.7 g · fat 1.1 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: shellfish
Labels: pescatarian, gluten-free, dairy-free, egg-free, nut-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.