RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.1566
Energy (kCal)	1032.0565
Carbohydrates (g)	8.8145
Total fats (g)	109.0474
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8383
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0133
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.2347
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0050
Proline (g)	0.0189
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.7176
Copper, Cu (mg)	0.0212
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6271
Total lipid (fat) (g)	109.0474
Vitamin K (phylloquinone) (g)	87.4785
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	239.8005
Folate, total (g)	7.0955
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	141.7905
Energy (kcal)	1032.0565
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3788
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3180
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	1.6625
Lutein + zeaxanthin (g)	74.7335
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0084
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.5915
Fatty acids, total saturated 16:0 (g)	12.4610
Carbohydrate, by difference (g)	8.8145
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0199
Tyrosine (g)	0.0066
Potassium, K (mg)	143.2885
Fatty acids, total saturated 12:0 (g)	0.0291
Vitamin A, RAE (g)	13.5730
Serine (g)	0.0064
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0069
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)	0.1393
Fatty acids, total saturated 14:0 (g)	0.1008
Histidine (g)	0.0026
Isoleucine (g)	0.0057
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0695
Water (g)	2.9597
Fatty acids, total saturated 8:0 (g)	0.0124
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	69.3400
Sodium, Na (mg)	233.0900
Iron, Fe (mg)	1.7940
Energy (kJ)	4318.4825
Ash (g)	1.3591
Caffeine (mg)	0.0000
Glycine (g)	0.0069
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.5750
Fatty acids, total polyunsaturated (g)	11.4151
Vitamin E (alpha-tocopherol) (mg)	15.5274
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0244
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0051
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0211
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0123
Folate, food (g)	7.0955
Fatty acids, total saturated 20:1 (g)	0.3511
Fatty acids, total monounsaturated (g)	79.0993
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.6939
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.5522
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	167.8995
Fatty acids, total saturated 10:0 (g)	0.0256
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0095
Glutamic acid (g)	0.0193
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0143
Folate, DFE (g)	7.0955
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.3322
Tryptophan (g)	0.0013
Threonine (g)	0.0043
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1487
Protein (g)	8.1566
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	77.2327
Betaine (mg)	0.2104
Phosphorus, P (mg)	142.5420
Tocopherol, gamma (mg)	0.9784

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 5 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl. | 2. Pour olive oil into a shallow bowl. | 3. Rinse scallops under cold water, then dip into the olive oil. | 4. Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest. | 5. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes. | 6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. | 7. Brush the scallops lightly with more olive oil. | 8. Grill on the preheated grill until golden brown on both sides, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fine italian bread crumb	1/2	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
garlic salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	1/2	cup		954.72	0.0	0.0	108.0
sea scallop	16			-	-	-	-

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

Cooking in progress....

Grilled Garlic Parmesan Crusted Scallops