Seared Scallops With Zucchini and Carrot Cakes
55 mins (prep 35, cooking 20)
18 ingredients
8 servings
I got this from Cooks for Cause cookbook benefiting Susan G Komen foundation. This was contributed by the owners of the Savories Bistro in MN. This is really quite good!

Categories:  <-60-mins , scallops , low-calorie , main-dish , seafood , shellfish , carrots , squash , low-carb , vegetable , low-in... , low-sodium , time-to-make ,
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Serving Size (53.89 g)
Servings 8
Amount per Serving
Calories 157.11 Calories from Fat 80.91
% Daily Value *
Total Fat 8.99g 110.68%
Saturated Fat 2.84g 113.63%
Trans Fat 0.03g %
Cholesterol 10.87mg 28.98%
Sodium 127.3mg 42.43%
Total Carbohydrate 17.93g 47.82%
Dietary Fiber 2.11 g 67.56%
Sugars 0.78 g %
Protein 3.18g 50.83%
Vitamin A 272.72IU% Vitamin C 5.53mg%
Calcium 68.44mg% Iron 1.57mg%
*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:
minced lemon zest, medium zucchini, medium carrots, grated, large eggs, chopped fresh dill, salt and pepper, large scallops, yellow tomatoes