Directions:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.24 Kcal (2145 kJ) | ||
| Calories from fat | 208.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 36% | |
|---|---|---|---|
| Cholesterol | 156.8mg | 52% | |
| Sodium | 1815.06mg | 76% | |
| Potassium | 754.92mg | 16% | |
| Total Carbs | 22.42g | 7% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 49.16g | 98% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 165.64 Kcal (694 kJ) | ||
| Calories from fat | 67.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 36% | |
|---|---|---|---|
| Cholesterol | 50.7mg | 52% | |
| Sodium | 586.93mg | 76% | |
| Potassium | 244.12mg | 16% | |
| Total Carbs | 7.25g | 7% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 15.9g | 98% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.8mg | 13% | |
| Calcium | 15.8mg | 5% | |
* 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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