Directions:
- Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
- Remove from pan and keep warm.
- In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
- Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
- Add the scallops back the the pan and heat through. Stir in sage.
- Serve over hot pasta or rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.65 Kcal (1866 kJ) | ||
| Calories from fat | 184.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 100.55mg | 34% | |
| Sodium | 1290.07mg | 54% | |
| Potassium | 617.88mg | 13% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 37.26g | 75% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 1.9mg | 10% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 190.65 Kcal (798 kJ) | ||
| Calories from fat | 79.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 32% | |
|---|---|---|---|
| Cholesterol | 43.02mg | 34% | |
| Sodium | 551.89mg | 54% | |
| Potassium | 264.33mg | 13% | |
| Total Carbs | 6.67g | 5% | |
| Sugars | 0.51g | 5% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 15.94g | 75% | |
| Vitamin C | 4.6mg | 18% | |
| Iron | 0.8mg | 10% | |
| Calcium | 16.2mg | 4% | |
* 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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