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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the zucchini, pumpkin, red pepper, mushrooms, and candied lemon in a large bowl and toss to mix. Add the orange and lemon juice, toss and let vegetables stand for about 30 minutes. | 2. Pat the scallops dry with paper towels and season with salt & pepper. Heat 1 tablespoon of the olive oil in a very large skillet over high heat until almost smoking. Working in two batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm. | 3. Heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium heat. Add the diced vegetables and their soaking liquid and cook until they just begin to soften slightly but are still bright colored, about 1 1/2 minutes. Add the fish stock and cook until warm, about 1 minute. Add the wine and balsamic vinegars, season with salt & pepper to taste, and remove the sauce from the heat. | 4. Divide the scallops among elegant soup plates and spoon the vegetables and some liquid around them. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1/3	cup	diced	7.0267	1.2855	0.5001	0.1323
pumpkin	1/3	cup	diced	1.65	0.3608	0.1133	0.0077
red bell pepper	1/4	cup	diced	-	-	-	-
white mushroom	1/4	cup	diced	3.85	0.5705	0.5407	0.0595
lemon peel	3	tablespoons	diced candied	8.46	2.88	0.27	0.054000000000000006
orange	6	tablespoons		31.725	7.9312	0.6345	0.081
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
sea scallop	16			-	-	-	-
salt black pepper			ground	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
fish stock	1/4	cup		9.32	0.0	1.3164	0.4718
white wine vinegar	1	teaspoon		-	-	-	-
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0

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