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Ingredientes
- 3 T butter
- 2 pts. scallops
- Salt and fresh grnd pepper
- 2 T minced scallions
- 2 c. fresh sliced mushrooms
- 12 cherry tomatoes
- 1/4 c. dry white wine
- 1 c. heavy cream
- 1 T minced parsley
Direcciones
- Heat 2 tbsp butter in large frying pan. When butter is hot, but before it browns, add in the scallops. Cook over high heat, shaking the frying pan and stirring. Sprinkle with salt and pepper. Cook about 2 min. Remove and keep warm.To the frying pan, add in onions; cook briefly. Add in mushrooms and tomatoes; cook about 1 minute (stir often). Add in wine and reduce liquid by 1/2. Add in cream. Cook down over high heat 3 min. Add in scallops. Swirl in the remaining butter. Sprinkle with parsley and serve on rice. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 98 | 34% |
| Total Fat 11.14g | 14% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 290mg | 12% |
| Potassium 1246mg | 36% |
| Total Carbs 15.91g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.58g | 5% |
| Protein 29.99g | 48% |
