Directions:
- Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.
- Sauce:
- In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.37 Kcal (1877 kJ) | ||
| Calories from fat | 204.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.71g | 35% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 28% | |
| Sodium | 730.95mg | 30% | |
| Potassium | 758.43mg | 16% | |
| Total Carbs | 50.29g | 17% | |
| Sugars | 9.94g | 40% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 14.38g | 29% | |
| Vitamin C | 65.7mg | 110% | |
| Iron | 1.7mg | 10% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 112.35 Kcal (470 kJ) | ||
| Calories from fat | 51.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 35% | |
|---|---|---|---|
| Cholesterol | 21.31mg | 28% | |
| Sodium | 183.16mg | 30% | |
| Potassium | 190.05mg | 16% | |
| Total Carbs | 12.6g | 17% | |
| Sugars | 2.49g | 40% | |
| Dietary Fiber | 0.66g | 11% | |
| Protein | 3.6g | 29% | |
| Vitamin C | 16.5mg | 110% | |
| Iron | 0.4mg | 10% | |
| Calcium | 12.5mg | 5% | |
* 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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