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Picture of Seared Scallops and Corn Cakes with Bacon Vinaigrette
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2650 kcal 133 %
  • Fat 170 g 262 %
  • Saturated 42 g 211 %
  • Carbs 147 g 49 %
  • Fiber 11 g 46 %
  • Protein 133 g 267 %
  • Cholesterol 609 mg 203 %
  • Sodium 4463 mg 186 %
  • Calcium 700 mg 70 %
  • Magnesium 294 mg 70 %
  • Potassium 2942 mg 63 %
  • Iron 12 mg 69 %
  • Zinc 11 mg 102 %
  • Phosphorus 3443 mg 492 %
  • Vitamin A 528 µg 59 %
  • Vitamin C 18 mg 20 %
  • Thiamin (B1) 1 mg 120 %
  • Riboflavin (B2) 2 mg 121 %
  • Niacin (B3) 19 mg 118 %
  • Vitamin B6 1 mg 112 %
  • Folate equivalent (total) 517 µg 129 %
  • Vitamin B12 12 µg 491 %
  • Vitamin D 5 µg 30 %
  • Vitamin E 17 mg 116 %
  • Vitamin K 247 µg 206 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Ingredients

  • 1/4 pound thickly sliced bacon, diced
  • 7 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • Salt and freshly ground pepper
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch of cayenne pepper
  • 3/4 cup milk
  • 2 eggs, separated
  • 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
  • 3/4 cup fresh corn kernels
  • 12 jumbo sea scallops (about 1 1/2 pounds)
  • 1 head of frisée, leaves torn

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