Directions:
- Heat the clarified butter in a large saute pan until almost smoking. Add the mushroom caps and cook for 1 minute, turning constantly.
- Add the scampi and garlic and saute for 4 minutes until the scampi are beginning to curl and turn opaque.
- Pour the vermouth into the pan and reduce the pan liquids by half.
- Remove scampi and mushrooms to hot platter to avoid overcooking.
- Add the chilled butter 1 T. at a time until the pan juices begin to thicken. Sprinkle in the scallions, saute briefly, pour sauce over scampi.
- Serve the scampi saute on top of a rice pilaf ring, or in individual scallop shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.62 Kcal (882 kJ) | ||
| Calories from fat | 176.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 51.31mg | 17% | |
| Sodium | 4.2mg | 0% | |
| Potassium | 74.66mg | 2% | |
| Total Carbs | 4.57g | 2% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 1% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 324.68 Kcal (1359 kJ) | ||
| Calories from fat | 272.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.27g | 30% | |
|---|---|---|---|
| Cholesterol | 79.1mg | 17% | |
| Sodium | 6.48mg | 0% | |
| Potassium | 115.09mg | 2% | |
| Total Carbs | 7.05g | 2% | |
| Sugars | 0.7g | 2% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 4.9mg | 5% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.4mg | 1% | |
| Calcium | 24.1mg | 2% | |
* 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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