Oyster-and-Scallop Stew Recipe

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Oyster-and-Scallop Stew
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Ingredients:

Directions:

  1. Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
  2. Note: Bay scallops can be substituted for the quartered sea scallops, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 521.91 Kcal (2185 kJ)
Calories from fat 221.6 Kcal
% Daily Value*
Total Fat 24.62g 38%
Cholesterol 197.19mg 66%
Sodium 880.15mg 37%
Potassium 822.58mg 18%
Total Carbs 20.13g 7%
Sugars 3.77g 15%
Dietary Fiber 1.96g 8%
Protein 54.46g 109%
Vitamin C 6.7mg 11%
Vitamin A 0.2mg 6%
Iron 9.9mg 55%
Calcium 98.4mg 10%
Amount Per 100 g
Calories 138.37 Kcal (579 kJ)
Calories from fat 58.75 Kcal
% Daily Value*
Total Fat 6.53g 38%
Cholesterol 52.28mg 66%
Sodium 233.34mg 37%
Potassium 218.08mg 18%
Total Carbs 5.34g 7%
Sugars 1g 15%
Dietary Fiber 0.52g 8%
Protein 14.44g 109%
Vitamin C 1.8mg 11%
Iron 2.6mg 55%
Calcium 26.1mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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