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Servings: 1
24 g protein
15 g carbs
15 g fat
282 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
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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