Directions:
- In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2050.88 Kcal (8587 kJ) | ||
| Calories from fat | 312.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.7g | 53% | |
|---|---|---|---|
| Cholesterol | 27.3mg | 9% | |
| Sodium | 8616.03mg | 359% | |
| Potassium | 5059.93mg | 108% | |
| Total Carbs | 411.9g | 137% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 50.45g | 202% | |
| Protein | 44.34g | 89% | |
| Vitamin C | 127.5mg | 213% | |
| Iron | 10.9mg | 61% | |
| Calcium | 364.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 331.38 Kcal (1387 kJ) | ||
| Calories from fat | 50.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 53% | |
|---|---|---|---|
| Cholesterol | 4.41mg | 9% | |
| Sodium | 1392.15mg | 359% | |
| Potassium | 817.57mg | 108% | |
| Total Carbs | 66.55g | 137% | |
| Sugars | 0.95g | 24% | |
| Dietary Fiber | 8.15g | 202% | |
| Protein | 7.16g | 89% | |
| Vitamin C | 20.6mg | 213% | |
| Iron | 1.8mg | 61% | |
| Calcium | 58.9mg | 36% | |
* 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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