Directions:
- Soak scallops in milk for 30 minutes.
- Pat dry with paper towels.
- Sprinkle generously with salt and pepper. Dredge lightly with flour.
- Heat a large, heavy skillet or saute pan.
- Add butter.
- Add shallots and scallops.
- Turn scallops continually, until golden brown. Remove scallops and cover.
- To residue remaining in skillet, add the broth and vermouth,
- With a wooden spoon, scrape the fond,.
- Stir constantly.
- Raise heat to high and heat until the liquid reduces by half.
- Add any scallop juices accumulated on plate. Add cream.
- Taste for seasoning.
- Add scallops.
- Add cooked pasta to pan.
- Cook just to heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.63 Kcal (2548 kJ) | ||
| Calories from fat | 259.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.81g | 44% | |
|---|---|---|---|
| Cholesterol | 109.04mg | 36% | |
| Sodium | 1209.63mg | 50% | |
| Potassium | 497.84mg | 11% | |
| Total Carbs | 60.14g | 20% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 21.84g | 44% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 155.09 Kcal (649 kJ) | ||
| Calories from fat | 66.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 44% | |
|---|---|---|---|
| Cholesterol | 27.79mg | 36% | |
| Sodium | 308.24mg | 50% | |
| Potassium | 126.86mg | 11% | |
| Total Carbs | 15.33g | 20% | |
| Sugars | 1.92g | 30% | |
| Dietary Fiber | 1.58g | 25% | |
| Protein | 5.56g | 44% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.5mg | 10% | |
| Calcium | 39.5mg | 16% | |
* 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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