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sauteed scallops over spaghetti squash Recipe

Sauteed scallops over spaghetti squash Recipe

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Ingredients

Count

Nutrition

1208

Calories

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Ingredients:

Serving

1 lb spaghetti squash halfed cut length wise/seeded
2 tbsp olive oil
4 leeks white and light green part only thinly sliced
1/4 cup flour
10 lg sea scallops sliced in half
salt and pepper
3/4 cup dry white wine
2 tbsp butter
4 bunch minced chives
2 medium shallots

Directions:

Heat oven 375, place squash on an oiled baking sheet face side down. cook until peirced easily with a fork. approx 45min. separate strands with fork place in a bowl and cover. Heat 1 TBS oil in sauté pan and heat over medium heat cook leeks and shallots stirring until crisp approx 10 min, transfer to plate. Place flour in a bowl dredge scallops, return to pan add 1 tbs oil. about 3min per side until golden brown. season with salt and pepper. Increase heat to med high and add wine using a wooden spoon scape brown bits from bottom. cook until liquid is reduced by 1/2. wisk in butter until sauce begins to thicken about 2 minutes salt and pepper to taste. divide onto 4 plates

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1207.83 Kcal (5057 kJ)
Calories from fat	528.24 Kcal
		% Daily Value*
Total Fat	58.69g	90%
Cholesterol	61.06mg	20%
Sodium	943.55mg	39%
Potassium	1580.9mg	34%
Total Carbs	129.79g	43%
Sugars	33.6g	134%
Dietary Fiber	17.86g	71%
Protein	18.74g	37%
Vitamin C	60.3mg	101%
Vitamin A	0.3mg	9%
Iron	11.7mg	65%
Calcium	424.7mg	42%

Amount Per 100 g
Calories	139.18 Kcal (583 kJ)
Calories from fat	60.87 Kcal
		% Daily Value*
Total Fat	6.76g	90%
Cholesterol	7.04mg	20%
Sodium	108.73mg	39%
Potassium	182.17mg	34%
Total Carbs	14.96g	43%
Sugars	3.87g	134%
Dietary Fiber	2.06g	71%
Protein	2.16g	37%
Vitamin C	7mg	101%
Iron	1.3mg	65%
Calcium	48.9mg	42%

* 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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