Directions:
- In large skillet over medium heat, melt butter with oil.
- Add scallops and sauté 2-3 minutes or until opaque.
- Stir in vegetables.
- Sauté for 4 minutes.
- Add cream and parmesan cheese and stir until well blended.
- Reduce heat and simmer until sauce thickens, about 8-10 minutes.
- Add Boursin cheese and stir until well blended.
- In heated serving dish, toss warm fettuccine with scallop mixture.
- Add salt & pepper to taste.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 821.03 Kcal (3437 kJ) | ||
| Calories from fat | 447.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.7g | 76% | |
|---|---|---|---|
| Cholesterol | 175.85mg | 59% | |
| Sodium | 748.71mg | 31% | |
| Potassium | 498.73mg | 11% | |
| Total Carbs | 72.3g | 24% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 23.55g | 47% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 15% | |
| Calcium | 189.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 245.29 Kcal (1027 kJ) | ||
| Calories from fat | 133.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 76% | |
|---|---|---|---|
| Cholesterol | 52.54mg | 59% | |
| Sodium | 223.69mg | 31% | |
| Potassium | 149mg | 11% | |
| Total Carbs | 21.6g | 24% | |
| Sugars | 1.26g | 17% | |
| Dietary Fiber | 0.91g | 12% | |
| Protein | 7.04g | 47% | |
| Vitamin C | 2.8mg | 16% | |
| Iron | 0.8mg | 15% | |
| Calcium | 56.7mg | 19% | |
* 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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