4 Serves
40 Mins
Preheat your oven to 175°C and prepare a baking pan.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
615 mg / 1,250 mgPotassium
572 mg / 4,700 mgSodium
1158 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 gIn a baking pan, combine the melted butter and fresh lemon juice.
Arrange the sea scallops in a single layer within the prepared pan, ensuring they are evenly coated with the lemon butter mixture.
In a separate mixing bowl, combine the crushed mixed nuts, panko breadcrumbs, salt, garlic powder, and lemon pepper seasoning.
Sprinkle the nut and panko mixture evenly over the scallops.
Bake the scallops in the preheated oven for 25 minutes, or until the topping is golden brown and the scallops are opaque and cooked through.
41
g56
g22
g
