Name: Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound scallops; 4 tablespoons unsalted butter; 2 tablespoons unsalted butter; 1 bunch of kale; Juice from 1/2 lemon; Lots of black pepper; 3 cups water; 1 cup polenta; 10 shishito peppers; 2 teaspoons grape seed oil; 1 tablespoon grape seed oil; 2 tablespoons Parmesan-Reggiano

Fish

Milk

Crustacean Shellfish

Gluten Free

Mediterranean

Seafood

gram

scallop

Butter & Margarine

unsalted butter

Fresh Vegetables

kale

Fresh Fruit

lemon

Seasonings

black pepper

Water

milliliter

water

Grains & Rice

polenta

shishito pepper

Oils

grapeseed oil

Cheese

parmigiano reggiano cheese

Vitamin E

Vitamins

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Dietary Folate Equivalents

Vitamin K

Choline

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Beta-carotene

Vitamin A

Copper

Minerals

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calories

Carbohydrates

Protein

Lutein+zeaxanthin

Beta-cryptoxanthin

Pantothenic acid (B5)

Manganese

Alpha-carotene

Lycopene

Trans fatty acids

Cholesterol

Thiamin (B1)

Selenium

Calcium

Sugar

Vitamin C

Dietary Fiber

Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta

Meat & Seafood

Dairy

Produce

Baking Goods

Beverages

Pasta, Sauces, Grain

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