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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 67g Recipe makes 10 rolls) The following items or measurements are not included below: 1 tablespoon italian seasoning |
||
| Calories 92 | ||
| Calories from Fat 52 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 75mg | 3% | |
| Potassium 184mg | 5% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 8.1g | 16% | |
Ingredients
- 10 asparagus spears
- 1 lb scallops
- 4 garlic cloves
- 4 tablespoons olive oil
- 1 tablespoon italian seasoning
- panko
Directions
1
Combine scallops, garlic, oil, and seasoning in food processor. Whip into a paste.2
Spread a handful of panko on a sheet of waxpaper.3
Spread some of scallop mixture over panko.4
Place one spear asparagus in the center of mixture.5
Use the waxpaper to roll the mixture and the panko around the asparagus.6
Bake at 375 for twenty minutes.7
Slice into bite size pieces.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Vegetables > Asparagus
- Preparation > Time to Make > < 60 mins
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