Directions:
- In a large skillet over med high heat melt butter and cook onion until tender.
- Add scallops and mushrooms wine and lemon juice.
- Reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
- In a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
- Serve with parmesan on top and sprinkled with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.57 Kcal (1614 kJ) | ||
| Calories from fat | 177.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 30% | |
|---|---|---|---|
| Cholesterol | 94.93mg | 32% | |
| Sodium | 1310.28mg | 55% | |
| Potassium | 685.48mg | 15% | |
| Total Carbs | 19.08g | 6% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 165.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 115.99 Kcal (486 kJ) | ||
| Calories from fat | 53.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 30% | |
|---|---|---|---|
| Cholesterol | 28.56mg | 32% | |
| Sodium | 394.16mg | 55% | |
| Potassium | 206.21mg | 15% | |
| Total Carbs | 5.74g | 6% | |
| Sugars | 0.6g | 8% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 9.07g | 60% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 0.7mg | 13% | |
| Calcium | 49.9mg | 17% | |
* 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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