Directions:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.23 Kcal (1780 kJ) | ||
| Calories from fat | 230.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.61g | 39% | |
|---|---|---|---|
| Cholesterol | 115.31mg | 38% | |
| Sodium | 1031.24mg | 43% | |
| Potassium | 329.55mg | 7% | |
| Total Carbs | 33.64g | 11% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 13.82g | 28% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 236.14 Kcal (989 kJ) | ||
| Calories from fat | 127.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 39% | |
|---|---|---|---|
| Cholesterol | 64.03mg | 38% | |
| Sodium | 572.67mg | 43% | |
| Potassium | 183.01mg | 7% | |
| Total Carbs | 18.68g | 11% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 7.68g | 28% | |
| Vitamin C | 3.3mg | 10% | |
| Iron | 0.8mg | 8% | |
| Calcium | 35.2mg | 6% | |
* 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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