Directions:
- Preheat oven to 350F/180°C.
- Cook pasta al dente. Drain and place in shallow casserole dish.
- In a large heavy skillet, heat butter and oil and add asparagus and scallions. Saute about four minutes.
- Add stock and sherry and simmer for five minutes. Add mushrooms and scallops and simmer another five minutes.
- Add cream and parmesan and stir. Add to pasta in casserole dish and mix well.
- Bake for 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.08 Kcal (2843 kJ) | ||
| Calories from fat | 182.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 31% | |
|---|---|---|---|
| Cholesterol | 118.66mg | 40% | |
| Sodium | 1295.21mg | 54% | |
| Potassium | 894.44mg | 19% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 45.29g | 91% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.2mg | 24% | |
| Calcium | 186mg | 19% | |
| Amount Per 100 g | |||
| Calories | 150.44 Kcal (630 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 31% | |
|---|---|---|---|
| Cholesterol | 26.29mg | 40% | |
| Sodium | 286.93mg | 54% | |
| Potassium | 198.15mg | 19% | |
| Total Carbs | 9.86g | 15% | |
| Sugars | 1.27g | 23% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 10.03g | 91% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.9mg | 24% | |
| Calcium | 41.2mg | 19% | |
* 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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