Directions:
- Clean and chop vegetables, rinse scallops.
- Cook scallops in butter, 1 clove garlic and squeeze of lemon. Set aside chardonney when cooked.cooked.
- Cook onions and red pepper in butter. When tender, add mushrooms, tomato, basil, garlic, salt and pepper. When vegetables are cooked, stir in scallops.
- Cook pasta.
- Serve on bed of pasta, garnished with parsley and green onions, sprinkling on chardonney before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.24 Kcal (813 kJ) | ||
| Calories from fat | 10.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1061.59mg | 44% | |
| Potassium | 873.03mg | 19% | |
| Total Carbs | 20.23g | 7% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 27.02g | 54% | |
| Vitamin C | 22.5mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.5mg | 42% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.33 Kcal (253 kJ) | ||
| Calories from fat | 3.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 2% | |
|---|---|---|---|
| Cholesterol | 14.44mg | 15% | |
| Sodium | 329.72mg | 44% | |
| Potassium | 271.16mg | 19% | |
| Total Carbs | 6.28g | 7% | |
| Sugars | 1.67g | 22% | |
| Dietary Fiber | 1.53g | 20% | |
| Protein | 8.39g | 54% | |
| Vitamin C | 7mg | 37% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.3mg | 42% | |
| Calcium | 9.8mg | 3% | |
* 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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