Directions:
- Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips.
- In another non-stick skillet, heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done.
- Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.88 Kcal (3010 kJ) | ||
| Calories from fat | 414.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.03g | 71% | |
|---|---|---|---|
| Cholesterol | 192.16mg | 64% | |
| Sodium | 1159.24mg | 48% | |
| Potassium | 480.19mg | 10% | |
| Total Carbs | 52.64g | 18% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 21.38g | 43% | |
| Vitamin C | 6mg | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 280.56 Kcal (1175 kJ) | ||
| Calories from fat | 161.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 71% | |
|---|---|---|---|
| Cholesterol | 74.99mg | 64% | |
| Sodium | 452.42mg | 48% | |
| Potassium | 187.4mg | 10% | |
| Total Carbs | 20.54g | 18% | |
| Sugars | 0.42g | 4% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 8.34g | 43% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 0.8mg | 11% | |
| Calcium | 39.7mg | 10% | |
* 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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