Directions:
- Season veal with salt and pepper.
- Coat scallops with flour, removing any excess flour.
- Brown in skillet with the butter and remove scallops from skillet when done.
- Add onions, parsley, and return scallops to skillet and add the Vermouth.
- Bring to boiling and allow to simmer for about 5 minutes, keeping skillet covered during first couple minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.07 Kcal (1135 kJ) | ||
| Calories from fat | 207.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 7.22mg | 0% | |
| Potassium | 48.34mg | 1% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 313.14 Kcal (1311 kJ) | ||
| Calories from fat | 239.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.61g | 35% | |
|---|---|---|---|
| Cholesterol | 70.48mg | 20% | |
| Sodium | 8.35mg | 0% | |
| Potassium | 55.85mg | 1% | |
| Total Carbs | 8.13g | 2% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 8.9mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.1mg | 2% | |
* 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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