Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
864
Calories
40g
Protein
27g
Fat
116g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 1 cup minced fresh flat-leaf parsley
- 1 cup minced fresh dill
- 1⁄2 red onion, finely chopped
- 2 red tomatoes, finely chopped
- 1⁄3 cup extra-virgin olive oil
- 2⁄3 cup fresh lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 1⁄4 lb. bay scallops
- 1⁄2 cup all-purpose flour
- 1 Tbs. unsalted butter, or as needed
- 1/4 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes