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Nutrition Facts
Serving Size 126 g
(Approx. 4 Servings)
Amount Per Serving
Calories 140 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 1080 mg 45%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 16 g
Vitamin A 0% Iron 4%
Vitamin C 0% Calcium 2%
*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 Marcona Gingersnap Crumble
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
4  People


Recipe makes 4 Servings

1 Lb fresh diver scallops, U-10 to U-15 sized
1 Tsp Sabatino Tartufi Truffle & Parsley Sea Salt, plus more as needed to taste
1 Tsp cracked black pepper, plus more as needed
1/3 cup(s) Marcona almonds
4 Central Market Wicked Thin Triple Ginger Cookies, broken into pieces
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Season scallops with truffle salt and pepper. Allow to sit at room temperature while preparing crumble.
In a food processor, combine Marcona almonds and ginger snap cookies. Pulse until consistency is that of panko breadcrumbs. Set aside for topping scallops.
Preheat a medium sized cast iron skillet over medium high heat.
Add oil and allow oil to heat until just shimmering in pan. Place scallops in pan and allow to cook without touching for 2 1/2 to 3 minutes or until a nice crust is starting to form.
Flip scallops and repeat cooking until internal temperature of scallop is at least 150°F. Remove scallops to serving plate, top with crumble and serve over wild rice or mashed sweet potatoes.
Chef's Note: Scallop cooking time may vary if pan is too crowded. Simply raise heat in pan if needed to ensure a nice sear on scallops.


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