Directions:
- Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.
- Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil.
- Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2431.82 Kcal (10182 kJ) | ||
| Calories from fat | 1829.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 203.33g | 313% | |
|---|---|---|---|
| Cholesterol | 433.77mg | 145% | |
| Sodium | 776.92mg | 32% | |
| Potassium | 1998.9mg | 43% | |
| Total Carbs | 76.89g | 26% | |
| Sugars | 19.55g | 78% | |
| Dietary Fiber | 14.24g | 57% | |
| Protein | 68.01g | 136% | |
| Vitamin C | 57.1mg | 95% | |
| Iron | 4.8mg | 27% | |
| Calcium | 400.3mg | 40% | |
| Amount Per 100 g | |||
| Calories | 213.87 Kcal (895 kJ) | ||
| Calories from fat | 160.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.88g | 313% | |
|---|---|---|---|
| Cholesterol | 38.15mg | 145% | |
| Sodium | 68.33mg | 32% | |
| Potassium | 175.8mg | 43% | |
| Total Carbs | 6.76g | 26% | |
| Sugars | 1.72g | 78% | |
| Dietary Fiber | 1.25g | 57% | |
| Protein | 5.98g | 136% | |
| Vitamin C | 5mg | 95% | |
| Iron | 0.4mg | 27% | |
| Calcium | 35.2mg | 40% | |
* 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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