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Nutrition Facts
Serving Size 313 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1720 mg 72%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 28 g
Vitamin A 25% Iron 10%
Vitamin C 35% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Scallops with Black Olive Gremolata
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 cup(s) pitted Kalamata olives, drained and rinsed
1 small shallot, cut in half
1 Tbsp red wine vinegar
1 cup(s) curly parsley, leaves tightly packed
1 1/2 Tsp lemon zest
1 Tsp dried oregano
1 Tsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Lb U-10 Scallops
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In a food processor, add olives, shallots, red wine vinegar, parsley, lemon zest, oregano and mustard.
Pulse until mixture is well blended. Remove to a bowl, fold in olive oil and season to taste. Set aside.
Place a large non-stick pan over medium-high heat. Season scallops liberally on both sides with salt and pepper.
Add oil to pan and allow it to get hot. Add scallops and sear 3 to 4 minutes or until nicely browned.
Flip scallops over and continue to cook for an additional 2 to 3 minutes (to an internal temperature of at least 140ºF). I prefer mine medium rare.
Serve a little olive gremolata over each scallop.
Chef's Note: When searing scallops, it's best to let them come to room temperature to ensure a good sear. Refrigerate any leftover gremolata for up to 3 days.


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