Seared Scallops With Tarragon Gremolata & Fennel-Arugula Salad Recipe
Recipe By Rachael Ray
4.7
29 Rating -
Rate
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ingredients serve
serve1
Add to Shopping ListIngredients for Seared Scallops With Tarragon Gremolata & Fennel-Arugula Salad Recipe
- 1 tablespoon Finely chopped fresh flat leaf parsley
- 1/2 tablespoon Finely chopped fresh tarragon
- 1/2 teaspoon Finely grated lime zest
- 1/2 Clove Garlic, Finely Chopped
- 1.50 tablespoon Olive oil
- 3/4 teaspoon Finely chopped capers
- 3/4 teaspoon White wine vinegar
- 1/4 teaspoon Sugar
- 1/4 Bulb fennel, very thinly sliced lengthwise, plus fronds for garnish
- 1 ounce Baby Arugula
- 1 tablespoon Butter
Nutrition
value
value
236
calories per serving
21 g Fat4 g Protein8 g Carbs3 g FiberOther
Current Totals
- Fat21g
- Protein4g
- Carbs8g
- Fiber3g
MacroNutrients
- Carbs8g
- Protein4g
- Fiber3g
Fats
- Fat21g
Vitamins & Minerals
- Calcium174mg
- Iron4mg
- Vitamin A419mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B978mcg
- Vitamin B12< 1mcg
- Vitamin C29mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus59mg
- Selenium3mcg
- 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