Scallop + Arugula Salad with Sweet Potatoes

Chef's Pick

Scallop + Arugula Salad with Sweet Potatoes

  • 19 min.

  • 560 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 19 minutes

Preheat oven to 450°; slice in potatoes in half, mix with 1 tbsp oil + salt/pep/fave spices (we like garlic powder); roast 15-18 min until tender

Meanwhile, heat 1 tbsp oil in skillet over med-high; pat scallops dry, season both sides with salt/pep; add to pan + sear undisturbed 2 min, then flip over + sear 1-2 min more until firm, opaque + cooked through

Add salad, potatoes + scallops to a large bowl; toss with 6 tbsp dressing + divide between plates with a lemon wedge—looks great!

Nutrition

Servings: 2

Amount per serving

560

Calories

38g

Fat

21g

Carbs

4g

Fiber

26g

Protein

7g

Sugars

Calories per serving

560

Total Fat

38g

49

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

75mg

25%

Sodium

630mg

28%

Total Carbohydrates

21g

8%

Dietary Fiber

4g

15%

Total Sugars

7g

Included 2g added sugars

4%

Protein

26g

Vitamin D

0%

Vitamin A

60%

Vitamin C

10%

Calcium

25%

Iron

28%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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