Scallops and Cauliflower
45 mins (prep 15, cooking 30)
10 ingredients
4 servings
We really enjoyed this with a tossed salad. The original recipe said to slice the cauliflower in 1/2 inch slices but I sliced mine in the food processor, so the slices were quite thin but we really liked it this way. Recipe source: Prevention

Categories:  <-60-mins , scallops , weeknight , cauliflower , main-dish , oven , shellfish , equipment , vegetable , stove-top , time-to-make ,
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Serving Size (56.46 g)
Servings 4
Amount per Serving
Calories 204.05 Calories from Fat 127.26
% Daily Value *
Total Fat 14.14g 87.03%
Saturated Fat 1.81g 36.18%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 339.22mg 56.54%
Total Carbohydrate 16.49g 21.99%
Dietary Fiber 8.45 g 135.16%
Sugars 2.59 g %
Protein 9.11g 72.86%
Vitamin A 609.55IU% Vitamin C 38.21mg%
Calcium 341.85mg% Iron 7.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sea scallops, dried, sherry wine vinegar