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Ingredientes
- 1 1/2 lbs. scallops, wash well
- 2 c. dry white wine
- 3/4 c. butter
- 3 finely minced shallots
- 2 T chopped parsley
- 2 lg. cloves garlic, chopped
- 3 T flour
- 2 T cream or possibly half & half
- Pasta - vermicelli (1 pound)
Direcciones
- Simmer scallops in wine just till tender. Drain and reserve liquid. Heat butter in large pan and saute shallots, parsley, garlic. Stir in flour till blended. Add in reserved liquid and cream - blend. Add in scallops to sauce. Season to taste with salt and pepper. Boil and drain pasta. Put together scallops, sauce and pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 160 | 57% |
| Total Fat 18.16g | 23% |
| Saturated Fat 11.15g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 263mg | 11% |
| Potassium 344mg | 10% |
| Total Carbs 4.65g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.49g | 0% |
| Protein 14.68g | 23% |
