Directions:
- Preheat oven to 400°.
- Combine first 7 ingredients in a medium bowl. Toss well, and set aside. Cut 4 (15 x 14-inch) pieces of parchment paper; fold each in half crosswise, creasing firmly, and trim into a heart shape. Unfold hearts, and place on baking sheets.
- Place 1/2 cup scallop mixture on each parchment heart, near the crease; arrange Sugar Snap peas around scallop mixture. Fold over remaining half of each parchment heart. Starting with rounded edge, pleat and crimp edges of parchment together to make a seal; twist ends tightly to seal. Bake at 400° for 10 minutes or until puffed and lightly browned. Place on individual serving plates, and cut open; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.77 Kcal (640 kJ) | ||
| Calories from fat | 10.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 833.58mg | 35% | |
| Potassium | 479.71mg | 10% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 24.67g | 49% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 54mg | 300% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.76 Kcal (346 kJ) | ||
| Calories from fat | 5.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 2% | |
|---|---|---|---|
| Cholesterol | 25.18mg | 15% | |
| Sodium | 451.59mg | 35% | |
| Potassium | 259.88mg | 10% | |
| Total Carbs | 6.18g | 4% | |
| Sugars | 2.53g | 19% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 13.37g | 49% | |
| Vitamin C | 14.7mg | 45% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 29.3mg | 300% | |
| Calcium | 15.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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