Directions:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon 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: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.35 Kcal (1655 kJ) | ||
| Calories from fat | 207.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 35% | |
|---|---|---|---|
| Cholesterol | 96.85mg | 32% | |
| Sodium | 1295.41mg | 54% | |
| Potassium | 616.29mg | 13% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 36.71g | 73% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 176.27 Kcal (738 kJ) | ||
| Calories from fat | 92.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 35% | |
|---|---|---|---|
| Cholesterol | 43.18mg | 32% | |
| Sodium | 577.57mg | 54% | |
| Potassium | 274.78mg | 13% | |
| Total Carbs | 5.58g | 4% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 16.37g | 73% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.8mg | 11% | |
| Calcium | 16.8mg | 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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