Directions:
- In a large skillet, cook butter over medium heat until golden brown and most of the foam has subsided. Stir frequently. This will take about 4 minutes.
- Transfer the butter to a small bowl. Stir in pecans and vinegar. Season with salt and pepper.
- Season scallops with salt and pepper. Heat same skillet over medium-high heat. When hot, add half of scallops and cook until browned and opaque in the center. Flip scallops once or twice. They will cook in only a few minutes.
- Divide baby greens among four serving plates. Top with cooked scallops. Spoon butter mixture over scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.03 Kcal (1608 kJ) | ||
| Calories from fat | 263.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.33g | 45% | |
|---|---|---|---|
| Cholesterol | 92.28mg | 31% | |
| Sodium | 758.9mg | 32% | |
| Potassium | 424.78mg | 9% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 25.5g | 51% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 252.72 Kcal (1058 kJ) | ||
| Calories from fat | 173.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 45% | |
|---|---|---|---|
| Cholesterol | 60.72mg | 31% | |
| Sodium | 499.4mg | 32% | |
| Potassium | 279.53mg | 9% | |
| Total Carbs | 5.09g | 3% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 16.78g | 51% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 9% | |
| Calcium | 17.9mg | 3% | |
* 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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