Directions:
- Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
- Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
- Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.
- Combine clementine juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in clementine zest and remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1598.14 Kcal (6691 kJ) | ||
| Calories from fat | 704.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.33g | 121% | |
|---|---|---|---|
| Cholesterol | 431.55mg | 144% | |
| Sodium | 5610.74mg | 234% | |
| Potassium | 2224.14mg | 47% | |
| Total Carbs | 69.15g | 23% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 143.62g | 287% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 7.4mg | 41% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 164.14 Kcal (687 kJ) | ||
| Calories from fat | 72.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 121% | |
|---|---|---|---|
| Cholesterol | 44.32mg | 144% | |
| Sodium | 576.27mg | 234% | |
| Potassium | 228.44mg | 47% | |
| Total Carbs | 7.1g | 23% | |
| Sugars | 0.59g | 23% | |
| Dietary Fiber | 0.13g | 5% | |
| Protein | 14.75g | 287% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.8mg | 41% | |
| Calcium | 11.4mg | 11% | |
* 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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