Directions:
- Sauté onions in oil until transparent.
- Add garlic and continue cooking until onions start browning.
- Add sugar and continue cooking until onions are caramelized.
- Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring to a simmer and simmer 10-15 minutes.
- Add scallops and cook until done. Be careful not to overcook.
- Remove scallops and set aside.
- Add cream and continue cooking until hot.
- To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached.
- To serve. Ladle sauce over noodles and top with scallops. Sprinkle the top of the scallops with parsley and paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.47 Kcal (1082 kJ) | ||
| Calories from fat | 95.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 61.41mg | 20% | |
| Sodium | 1223.94mg | 51% | |
| Potassium | 499.87mg | 11% | |
| Total Carbs | 12.65g | 4% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 25.3g | 51% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.45 Kcal (395 kJ) | ||
| Calories from fat | 35.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 16% | |
|---|---|---|---|
| Cholesterol | 22.44mg | 20% | |
| Sodium | 447.28mg | 51% | |
| Potassium | 182.67mg | 11% | |
| Total Carbs | 4.62g | 4% | |
| Sugars | 0.61g | 7% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 9.24g | 51% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 0.5mg | 7% | |
| Calcium | 24.1mg | 7% | |
* 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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