Directions:
- Place scallops, water, celery, carrots, lemon juice, fennel seed, tarragon, cayenne pepper and black pepper in saute pan.
- Pour in wine and cover with sheet of waxed paper, bring to a boil over medium heat. as soon as liquid starts to boil, remove pan from heat and let stand 2 minutes.
- Use slotted spoon to remove scallops, set aside in a bowl.
- Return saute pan to stove over high heat. bring to a boil and cook for 3 minutes. season well, then pour sauce through sieve into bowl.
- Pour half of strained liquid into saute pan over low heat.
- Mix butter with flour, incorporate into cooking liquid, stirring constantly with whisk. sauce will thicken.
- Add dill and capers. place scallops in sauce and warm it up a few minutes over low heat.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.38 Kcal (2468 kJ) | ||
| Calories from fat | 283.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.54g | 49% | |
|---|---|---|---|
| Cholesterol | 150.44mg | 50% | |
| Sodium | 1310.41mg | 55% | |
| Potassium | 478.79mg | 10% | |
| Total Carbs | 52.7g | 18% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 19.72g | 39% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.1mg | 12% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 173.04 Kcal (724 kJ) | ||
| Calories from fat | 83.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 49% | |
|---|---|---|---|
| Cholesterol | 44.17mg | 50% | |
| Sodium | 384.73mg | 55% | |
| Potassium | 140.57mg | 10% | |
| Total Carbs | 15.47g | 18% | |
| Sugars | 0.41g | 6% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 5.79g | 39% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 12% | |
| Calcium | 18.6mg | 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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