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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1avocado¾cupbuttermilk¼cupnonfat plain yogurt½cupchopped fresh parsley2tablespoonschopped fresh chives3tablespoonslemon juice¼teaspoonsalt, divided6cupsshredded napa cabbage2cupsthinly sliced snow peas2cupsmatchstick-cut carrots1cupthinly sliced radishes1tablespooncanola oil1pounddry sea scallops, side muscle removed (see Tip)¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1avocado
¾cupbuttermilk
¼cupnonfat plain yogurt
½cupchopped fresh parsley
2tablespoonschopped fresh chives
3tablespoonslemon juice
¼teaspoonsalt, divided
6cupsshredded napa cabbage
2cupsthinly sliced snow peas
2cupsmatchstick-cut carrots
1cupthinly sliced radishes
1tablespooncanola oil
1pounddry sea scallops, side muscle removed (see Tip)
¼teaspoonground pepper
DirectionsCombine avocado, buttermilk, yogurt, parsley, chives, lemon juice and 1/8 teaspoon salt in a blender. Blend on high until smooth. Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.Heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry and cook until browned, 1 to 2 minutes per side. Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.TipAll farmed sea scallops are a sustainable choice, so you really can’t go wrong, according toSeafoodWatch.org. For wild, look for Weathervane scallops from Alaska.Originally appeared: EatingWell Magazine, April 2022
Directions
Combine avocado, buttermilk, yogurt, parsley, chives, lemon juice and 1/8 teaspoon salt in a blender. Blend on high until smooth. Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.Heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry and cook until browned, 1 to 2 minutes per side. Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.TipAll farmed sea scallops are a sustainable choice, so you really can’t go wrong, according toSeafoodWatch.org. For wild, look for Weathervane scallops from Alaska.
Combine avocado, buttermilk, yogurt, parsley, chives, lemon juice and 1/8 teaspoon salt in a blender. Blend on high until smooth. Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry and cook until browned, 1 to 2 minutes per side. Top the slaw with the scallops and sprinkle with pepper and the remaining 1/8 teaspoon salt.
Tip
All farmed sea scallops are a sustainable choice, so you really can’t go wrong, according toSeafoodWatch.org. For wild, look for Weathervane scallops from Alaska.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)296Calories13gFat25gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
