Directions:
- In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
- Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
- Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
- Add more Parmesan to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.95 Kcal (2922 kJ) | ||
| Calories from fat | 276.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.74g | 47% | |
|---|---|---|---|
| Cholesterol | 120.63mg | 40% | |
| Sodium | 1257.21mg | 52% | |
| Potassium | 691.67mg | 15% | |
| Total Carbs | 61.65g | 21% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 46.4g | 93% | |
| Vitamin C | 26.1mg | 43% | |
| Iron | 3.7mg | 21% | |
| Calcium | 317.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 194.24 Kcal (813 kJ) | ||
| Calories from fat | 77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 47% | |
|---|---|---|---|
| Cholesterol | 33.57mg | 40% | |
| Sodium | 349.87mg | 52% | |
| Potassium | 192.49mg | 15% | |
| Total Carbs | 17.16g | 21% | |
| Sugars | 1.53g | 22% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 12.91g | 93% | |
| Vitamin C | 7.3mg | 43% | |
| Iron | 1mg | 21% | |
| Calcium | 88.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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