Directions:
- Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon peel and pepper flakes; cook and stir 2 minutes.
- Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by about half.
- Cut each scallop horizontally in half; add to red pepper mixture. Simmer, covered, 4-5 minutes or until scallops are firm and opaque. Serve over fettuccine. Sprinkle with cheese. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.61 Kcal (2284 kJ) | ||
| Calories from fat | 103.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 124.46mg | 41% | |
| Sodium | 1315.18mg | 55% | |
| Potassium | 686mg | 15% | |
| Total Carbs | 59.99g | 20% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 46.41g | 93% | |
| Vitamin C | 42.7mg | 71% | |
| Iron | 3.5mg | 19% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 149.69 Kcal (627 kJ) | ||
| Calories from fat | 28.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 18% | |
|---|---|---|---|
| Cholesterol | 34.15mg | 41% | |
| Sodium | 360.81mg | 55% | |
| Potassium | 188.2mg | 15% | |
| Total Carbs | 16.46g | 20% | |
| Sugars | 0.95g | 14% | |
| Dietary Fiber | 0.81g | 12% | |
| Protein | 12.73g | 93% | |
| Vitamin C | 11.7mg | 71% | |
| Iron | 0.9mg | 19% | |
| Calcium | 17.8mg | 6% | |
* 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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