Directions:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside.
- Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm.
- Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, peel, and remaining salt and pepper; heat through. Serve with scallops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.35 Kcal (2530 kJ) | ||
| Calories from fat | 211.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.54g | 36% | |
|---|---|---|---|
| Cholesterol | 115.05mg | 38% | |
| Sodium | 1077.56mg | 45% | |
| Potassium | 788.21mg | 17% | |
| Total Carbs | 64.15g | 21% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 36.77g | 74% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.9mg | 44% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 182.3 Kcal (763 kJ) | ||
| Calories from fat | 63.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 36% | |
|---|---|---|---|
| Cholesterol | 34.7mg | 38% | |
| Sodium | 325.04mg | 45% | |
| Potassium | 237.76mg | 17% | |
| Total Carbs | 19.35g | 21% | |
| Sugars | 1.63g | 22% | |
| Dietary Fiber | 2.03g | 27% | |
| Protein | 11.09g | 74% | |
| Vitamin C | 4.9mg | 27% | |
| Iron | 2.4mg | 44% | |
| Calcium | 17.8mg | 6% | |
* 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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