Directions:
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
- Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.46 Kcal (1601 kJ) | ||
| Calories from fat | 61.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1248.3mg | 52% | |
| Potassium | 935.1mg | 20% | |
| Total Carbs | 49.07g | 16% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 31.68g | 63% | |
| Vitamin C | 84.8mg | 141% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 58.8mg | 326% | |
| Calcium | 134mg | 13% | |
| Amount Per 100 g | |||
| Calories | 92.82 Kcal (389 kJ) | ||
| Calories from fat | 14.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 10% | |
|---|---|---|---|
| Cholesterol | 11.28mg | 15% | |
| Sodium | 302.96mg | 52% | |
| Potassium | 226.94mg | 20% | |
| Total Carbs | 11.91g | 16% | |
| Sugars | 1.2g | 20% | |
| Dietary Fiber | 1.39g | 23% | |
| Protein | 7.69g | 63% | |
| Vitamin C | 20.6mg | 141% | |
| Vitamin A | 0.5mg | 69% | |
| Iron | 14.3mg | 326% | |
| Calcium | 32.5mg | 13% | |
* 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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