Directions:
- Heat butter in skillet unti it bubbles and is hot.
- Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
- Add scallops and saute 3 minutes.
- Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
- Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes). Do not over cook, scallops will be tough.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.18 Kcal (1089 kJ) | ||
| Calories from fat | 76.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 13% | |
|---|---|---|---|
| Cholesterol | 64.14mg | 21% | |
| Sodium | 1125.42mg | 47% | |
| Potassium | 613.8mg | 13% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 30.91g | 62% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 2.2mg | 12% | |
| Calcium | 190.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 109.57 Kcal (459 kJ) | ||
| Calories from fat | 32.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 13% | |
|---|---|---|---|
| Cholesterol | 27.01mg | 21% | |
| Sodium | 473.94mg | 47% | |
| Potassium | 258.48mg | 13% | |
| Total Carbs | 4.99g | 4% | |
| Sugars | 0.85g | 8% | |
| Dietary Fiber | 0.76g | 7% | |
| Protein | 13.02g | 62% | |
| Vitamin C | 6.9mg | 27% | |
| Iron | 0.9mg | 12% | |
| Calcium | 80.3mg | 19% | |
* 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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