Brown Butter Scallops With Butternut Puree & Farro Recipe
Recipe By Rachael Ray
4.9
22 Rating -
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ingredients serve
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Add to Shopping ListIngredients for Brown Butter Scallops With Butternut Puree & Farro Recipe
- 1/2 cup Pureed roasted squash, thawed
- 1/4 cup Blistered onions, thawed and coarsely chopped
- 0.06 cup Heavy cream
- 1/2 cup Herbed farro
- 1.50 tablespoon Butter
- 3 Large scallops, patted dry
Nutrition
value
value
27
calories per serving
< 1 g Fat1 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat< 1g
- Protein1g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein1g
- Fiber2g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium21mg
- Iron< 1mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B915mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium14mg
- Manganese< 1mg
- Phosphorus29mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray