Directions:
- Melt butter in skillet over medium heat.
- Stir in garlic, tarragon and oregano.
- Add scallops and season with paprika, salt and pepper.
- Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.
- Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.
- Transfer to serving dish.
- Sprinkle with paprika, parsley and lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.2 Kcal (1115 kJ) | ||
| Calories from fat | 75.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 65.57mg | 22% | |
| Sodium | 757.68mg | 32% | |
| Potassium | 378.25mg | 8% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 24.61g | 49% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 192.08 Kcal (804 kJ) | ||
| Calories from fat | 54.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 13% | |
|---|---|---|---|
| Cholesterol | 47.31mg | 22% | |
| Sodium | 546.72mg | 32% | |
| Potassium | 272.93mg | 8% | |
| Total Carbs | 7.67g | 4% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 17.76g | 49% | |
| Vitamin C | 3.1mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 7% | |
| Calcium | 14.4mg | 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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