Directions:
- Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
- In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
- Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.79 Kcal (1565 kJ) | ||
| Calories from fat | 184.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 32% | |
|---|---|---|---|
| Cholesterol | 100.55mg | 34% | |
| Sodium | 1290.62mg | 54% | |
| Potassium | 618.64mg | 13% | |
| Total Carbs | 12.62g | 4% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 36.77g | 74% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 167.25 Kcal (700 kJ) | ||
| Calories from fat | 82.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 32% | |
|---|---|---|---|
| Cholesterol | 44.99mg | 34% | |
| Sodium | 577.47mg | 54% | |
| Potassium | 276.8mg | 13% | |
| Total Carbs | 5.65g | 4% | |
| Sugars | 0.72g | 6% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 16.45g | 74% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.9mg | 11% | |
| Calcium | 17.6mg | 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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