Directions:
- Slice each scallop crosswise into 3 slices. (Leave whole if using bay scallops.) Place in a shallow glass bowl or plate. Add Meyer lemon juice and sea salt. Marinate 5 minutes.
- Arrange scallops on 4 plates, reserving marinade. Scatter oranges around scallops. Sprinkle with Aleppo pepper and torn mint. Whisk olive oil into reserved marinade; spoon over scallops. Add arugula leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 964.14 Kcal (4037 kJ) | ||
| Calories from fat | 563.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.6g | 96% | |
|---|---|---|---|
| Cholesterol | 139.4mg | 46% | |
| Sodium | 2270.93mg | 95% | |
| Potassium | 1230.04mg | 26% | |
| Total Carbs | 32.61g | 11% | |
| Sugars | 13.66g | 55% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 72.38g | 145% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 3.4mg | 19% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 183.19 Kcal (767 kJ) | ||
| Calories from fat | 107.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.89g | 96% | |
|---|---|---|---|
| Cholesterol | 26.49mg | 46% | |
| Sodium | 431.49mg | 95% | |
| Potassium | 233.71mg | 26% | |
| Total Carbs | 6.2g | 11% | |
| Sugars | 2.6g | 55% | |
| Dietary Fiber | 0.37g | 8% | |
| Protein | 13.75g | 145% | |
| Vitamin C | 5.7mg | 50% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.6mg | 19% | |
| Calcium | 16.4mg | 9% | |
* 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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