Directions:
- Cook the vermicelli first.
- While the pasta cooks, melt butter and oil together in a medium skillet.
- When the butter/oil is hot, add the scallops. Cook, turning frequently, until slightly browned on all sides.
- Add vermouth, wine or stock and capers.
- Cook about 2 minutes more or until alcohol has evaporated.
- Add basil to the mixture before spooning over vermicelli.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1121.28 Kcal (4695 kJ) | ||
| Calories from fat | 315.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.07g | 54% | |
|---|---|---|---|
| Cholesterol | 142.84mg | 48% | |
| Sodium | 1567.6mg | 65% | |
| Potassium | 368.63mg | 8% | |
| Total Carbs | 169.96g | 57% | |
| Sugars | 23.8g | 95% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 19.22g | 38% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.9mg | 27% | |
| Calcium | 113mg | 11% | |
| Amount Per 100 g | |||
| Calories | 277.86 Kcal (1163 kJ) | ||
| Calories from fat | 78.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 54% | |
|---|---|---|---|
| Cholesterol | 35.4mg | 48% | |
| Sodium | 388.47mg | 65% | |
| Potassium | 91.35mg | 8% | |
| Total Carbs | 42.12g | 57% | |
| Sugars | 5.9g | 95% | |
| Dietary Fiber | 1.53g | 25% | |
| Protein | 4.76g | 38% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1.2mg | 27% | |
| Calcium | 28mg | 11% | |
* 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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