Directions:
- Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.
- Melt 2 tablespoons butter in a large skillet. Add bell pepper, onions, mushrooms, and garlic; sauté 2 to 3 minutes or until tender. Remove vegetables.
- Melt remaining 2 tablespoons butter in skillet; add scallops, and sauté 2 to 3 minutes. Add wine, and bring to a boil; boil 2 minutes. Stir in sautéed vegetables, tomatoes, salt, and pepper; cook until thoroughly heated. Serve over rice, and sprinkle with minced parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.9 Kcal (1628 kJ) | ||
| Calories from fat | 151.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 26% | |
|---|---|---|---|
| Cholesterol | 102.65mg | 34% | |
| Sodium | 1800.01mg | 75% | |
| Potassium | 868.21mg | 18% | |
| Total Carbs | 18.26g | 6% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 33.65g | 67% | |
| Vitamin C | 51.7mg | 86% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 18.6mg | 103% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 97.4 Kcal (408 kJ) | ||
| Calories from fat | 37.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 26% | |
|---|---|---|---|
| Cholesterol | 25.71mg | 34% | |
| Sodium | 450.8mg | 75% | |
| Potassium | 217.44mg | 18% | |
| Total Carbs | 4.57g | 6% | |
| Sugars | 1.46g | 23% | |
| Dietary Fiber | 0.7g | 11% | |
| Protein | 8.43g | 67% | |
| Vitamin C | 12.9mg | 86% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 4.7mg | 103% | |
| Calcium | 12.4mg | 5% | |
* 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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