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Servings: 1
24 g protein
15 g carbs
15 g fat
282 kcal

Instructions

  • Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
  • Toast the hazelnuts until they turn golden brown. Add 1 tbsp oil and then season it with salt and pepper.
  • Heat the remaining oil in a skillet over medium heat. Cook scallops in the skillet until they are golden brown. Season them with salt and pepper. Transfer the scallops to a plate.
  • Drain out most of the liquid from the skillet. Cook shallot and tomatoes in the skillet for at least 4 minutes and then season them with salt and pepper.
  • Add a little vinegar to the cooked shallot and tomatoes and serve alongside the scallops that are topped with hazelnuts and tarragon.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 282 kcal

Calories from Fat 135


% Daily Values*


Total Fat 15 g

21.43%


Saturated Fat 1.42 g

5.92%



Polyunsaturated Fat 1.1 g



Monounsaturated Fat 7.39 g



Cholesterol 0 mg

0%



Sodium 40 mg

1.74%



Potassium 88 mg



Total Carbohydrate 15 g

4.84%


Dietary Fiber 0.86 g

2.69%



Sugars 0.2 g

0.22%



Protein 24 g


Vitamin A 0.22%

Vitamin C 1.25%


Calcium 4.3%

Iron 7.69%


* Nutritional Values are estimated and may vary

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