Directions:
- Rinse scallops gently under cold water; drain. If large, cut in half.
- In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
- With slotted spoon, remove to heated platter; keep warm.
- Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.
- Garnish scallops with lemon wedges and additional parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.05 Kcal (1185 kJ) | ||
| Calories from fat | 117.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Cholesterol | 92.51mg | 31% | |
| Sodium | 1010.95mg | 42% | |
| Potassium | 496.22mg | 11% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 32.03g | 64% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.58 Kcal (668 kJ) | ||
| Calories from fat | 66.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 20% | |
|---|---|---|---|
| Cholesterol | 52.16mg | 31% | |
| Sodium | 569.98mg | 42% | |
| Potassium | 279.77mg | 11% | |
| Total Carbs | 5.21g | 3% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 18.06g | 64% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 9% | |
| Calcium | 12.1mg | 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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