Seared Scallops with Carrot-Parsnip Mash & Arugula Asparagus Salad
- Time
- 40 min
- Serves
- 4
- Style
- Dairy-Free
Ingredients
- ¼ cupalmonds, sliced
- 2 small bunchesasparagus
- 1 (5 oz) pkgbaby arugula
- 4 mediumcarrots
- 4 mediumparsnips
- 1 ½ lbsea scallops
- apple cider vinegar
- black pepper
- Dijon mustard
- extra virgin olive oil
- honey
- salt
Cookware
- aluminum foil
- chef's knife
- colander
- cutting board
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- potato masher
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 574
- Protein
- 27g
- Carbs
- 38g
- Fat
- 37g
- Fiber
- 10g
- Sodium
- 732mg
Method
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