Directions:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 2 tablespoons oil until firm and opaque. Remove and keep warm. In the same skillet, combine the chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened.
- Divide salad greens among four plates; top with carrots, tomato and scallops. Drizzle with dressing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.7 Kcal (1372 kJ) | ||
| Calories from fat | 110.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1320.08mg | 55% | |
| Potassium | 716.06mg | 15% | |
| Total Carbs | 17.08g | 6% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 36.57g | 73% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 6.9mg | 39% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.07 Kcal (540 kJ) | ||
| Calories from fat | 43.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 19% | |
|---|---|---|---|
| Cholesterol | 27.46mg | 23% | |
| Sodium | 519.93mg | 55% | |
| Potassium | 282.03mg | 15% | |
| Total Carbs | 6.73g | 6% | |
| Sugars | 2.31g | 23% | |
| Dietary Fiber | 0.55g | 6% | |
| Protein | 14.4g | 73% | |
| Vitamin C | 2.8mg | 12% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 2.7mg | 39% | |
| Calcium | 16.4mg | 4% | |
* 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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