RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.8978
Energy (kCal)	315.5367
Carbohydrates (g)	14.8971
Total fats (g)	2.2813
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0142
Fatty acids, total polyunsaturated 17:1 (g)	0.0045
Fatty acids, total trans-monoenoic (g)	0.0181
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0227
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0227
Riboflavin (mg)	0.0754
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0045
Fatty acids, total saturated 18:4 (g)	0.0181
Fatty acids, total saturated 18:0 (g)	0.1345
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.9378
Proline (g)	1.3127
Fatty acids, total polyunsaturated 18:1 t (g)	0.0045
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.5451
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	58.0344
Copper, Cu (mg)	0.1156
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2066
Total lipid (fat) (g)	2.2813
Vitamin K (phylloquinone) (g)	124.6400
Cholesterol (mg)	108.8002
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0136
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3800
Folate, total (g)	84.0855
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	653.8240
Energy (kcal)	315.5367
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0414
Fatty acids, total saturated 14:1 (g)	0.0045
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2997
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1904
Sugars, total (g)	0.0646
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	10.1080
Lutein + zeaxanthin (g)	422.6360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2765
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7312
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0045
Magnesium, Mg (mg)	103.5336
Fatty acids, total saturated 16:0 (g)	0.3736
Carbohydrate, by difference (g)	14.8971
Vitamin D (IU)	4.5333
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	4.2066
Tyrosine (g)	1.3481
Potassium, K (mg)	971.4394
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	36.5293
Serine (g)	1.6423
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6022
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	0.0369
Histidine (g)	0.8433
Isoleucine (g)	1.8495
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2867
Water (g)	380.8028
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0045
Carotene, beta (g)	384.1040
Sodium, Na (mg)	1781.3267
Iron, Fe (mg)	2.1939
Energy (kJ)	1321.6123
Ash (g)	8.0552
Caffeine (mg)	0.0000
Glycine (g)	4.6985
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0450
Fatty acids, total polyunsaturated (g)	0.5987
Vitamin E (alpha-tocopherol) (mg)	0.0570
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3377
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	3.3639
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	9.8374
Pantothenic acid (mg)	1.0051
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0136
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0382
Folate, food (g)	84.0855
Fatty acids, total saturated 20:1 (g)	0.0227
Fatty acids, total monounsaturated (g)	0.2400
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0317
Fatty acids, total polyunsaturated 16:1 t (g)	0.0136
Fatty acids, total polyunsaturated 17:0 (g)	0.0181
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	295.6401
Fatty acids, total polyunsaturated 16:1 c (g)	0.0272
Fatty acids, total saturated (g)	0.5903
Vitamin B-12 (g)	6.3920
Calcium, Ca (mg)	37.6881
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.4447
Glutamic acid (g)	6.3837
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	4.5333
Leucine (g)	3.2795
Folate, DFE (g)	84.0855
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	0.2508
Tryptophan (g)	0.4658
Threonine (g)	1.6821
Fatty acids, total polyunsaturated 18:1 c (g)	0.1360
Manganese, Mn (mg)	0.0893
Protein (g)	54.8978
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1623
Betaine (mg)	0.0000
Phosphorus, P (mg)	1518.5448
Tocopherol, gamma (mg)	0.0403

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse the scallops & pat dry. | 2. Set aside. | 3. Place the egg substitute in a shallow dish. | 4. Place bread crumbs in another shallow dish. | 5. Dip scallops in the egg substitute and then roll them in the bread crumbs. | 6. Coat a 9 x 13 inch pan with the olive oil cooking spray and arrange the scallops in a single layer in the pan. | 7. Spray the tops lightly with the spray. | 8. Bake at 500 degrees F for about 8-10 minutes or until the scallops turn opaque and nicely browned. | 9. Remove pan from oven and sprinkle with parsley. | 10. Squeeze the lemon over the scallops and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	1	lb		312.8007	14.415999999999999	54.6721	2.2213
egg substitute	6	tablespoons	fat free	-	-	-	-
italian breadcrumb	1/2	cup	seasoned	-	-	-	-
olive oil cooking spray			flavored	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon wedge	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Low Fat Oven-Fried Scallops