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Ingredientes
- 2 POUNDS SEA SCALLOPS, QUARTERED
- 2 TABLESPOONS BUTTER OR MARGARINE
- 1/4 CUP WHITE WINE
- 2 TABLESPOONS LEMON JUICE
- 2 TABLESPOONS CHOPPED CHIVES
- 2 CLOVES GARLIC, PRESSED
- 1/8 TEASPOON WHITE PEPPER
- 1 POUND ANGEL HAIR PASTA, COOKED
- FRESH PARSLEY SPRIGS, FOR GARNISH
Direcciones
- RINSE SCALLOPS IN COLD WATER AND DRAIN.
- COAT A LARGE SKILLET WITH COOKING SPRAY
- ADD SCALLOPS AND BUTTER, COOK OVER HIGH HEAT 5-8
- MINUTES, STIRRING CONSTANTLY.
- REMOVE SCALLOPS USING A SLOTTED SPOON; SET ASIDE
- ADD WINE, LEMON JUICE, CHIVES, GARLIC, AND PEPPER TO
- SKILLET. COOK OVER MEDIUM HEAT 5 MINUTES, STIRRING
- OCCASIONALLY.
- TO SERVE, SPOON SAUCE OVER PASTA
- SPOON SCALLOPS OVER SAUCE
- GARNISH WITH PARSLEY SPRIGS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 4 servings | |
| Calories 688 | |
| Calories from Fat 81 | 12% |
| Total Fat 9.21g | 12% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 414mg | 17% |
| Potassium 1024mg | 29% |
| Total Carbs 91.75g | 24% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.41g | 2% |
| Protein 53.09g | 85% |
