20 Minute Warm Bay Scallop Salad With Zucchini and Asparagus

Need a gluten free and pescatarian main course? 20 Minute Warm Bay Scallop Salad With Zucchini and Asparagus could be a great recipe to try. One serving contains 424 calories, 43g of protein, and 18g of fat. For $8.25 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of garlic, ground pepper, ghee, and a handful of other ingredients are all it takes to make this recipe so yummy. 352 people were glad they tried this recipe. It is brought to you by Pineapple and Coconut. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. Warm Scallop Salad, Scallop and Spinach Salad with Warm Dressing, and Warm Scallop Salad for Julia’s 100th Birthday are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 lb asparagus

2 lbs bay scallops

1 lb cherry tomatoes

4 cloves garlic, minced

2 Tbsp ghee (clarified butter)

½ tsp ground Black pepper

2 Tbsp lemon juice, divided

2 Tbsp lemon zest, divided

½-1 tsp red pepper flakes

Parmesan or Romano cheese, for garnish

1 tsp sea salt

4 medium zucchini

Equipment:

peeler

frying pan

bowl

Cooking instruction summary:

Rinse and pat dry the bay scallops well. Set asideTrim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes. Add in the salt, pepper and red pepper flakes and stir for 30 seconds. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano. Serve immediately.

 

Step by step:


1. Rinse and pat dry the bay scallops well. Set aside

2. Trim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice.

3. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes.

4. Add in the salt, pepper and red pepper flakes and stir for 30 seconds.

5. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano.

6. Serve immediately.


Nutrition Information:

Quickview
423k Calories
43g Protein
17g Total Fat
25g Carbs
37% Health Score
Limit These
Calories
423k
21%

Fat
17g
27%

  Saturated Fat
10g
64%

Carbohydrates
25g
9%

  Sugar
10g
12%

Cholesterol
104mg
35%

Sodium
1865mg
81%

Get Enough Of These
Protein
43g
86%

Phosphorus
1157mg
116%

Vitamin C
75mg
91%

Vitamin B12
3µg
59%

Vitamin K
60µg
57%

Selenium
37µg
54%

Potassium
1511mg
43%

Calcium
416mg
42%

Folate
161µg
40%

Vitamin A
2012IU
40%

Manganese
0.78mg
39%

Vitamin B6
0.75mg
38%

Magnesium
126mg
32%

Vitamin B2
0.52mg
31%

Iron
5mg
29%

Zinc
4mg
29%

Copper
0.48mg
24%

Fiber
5g
23%

Vitamin B1
0.33mg
22%

Vitamin B3
4mg
21%

Vitamin E
2mg
16%

Vitamin B5
1mg
15%

covered percent of daily need
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