Try this Gulf Coast Scallops recipe, or contribute your own.
Suggest a better description1. Thaw scallops, if frozen. Cut any large scallops in half. 2. Cook pasta according to package directions, drain and keep warm. 3. In a medium saucepan, stir together thawed concentrate, water, dissolved cornstarch, bouillon granules, garlic, and pepper. Add mushrooms and carrots and saute for 5 minutes. Add scallops and cook, stirring occasionally, until mixture is thickened and bubbly. Cook and stir for about 2 minutes more or until scallops turn opaque. 4. Serve scallop mixture over cooked pasta. Sprinkle with snipped parsley and garnish with parsley sprigs. If desired, garnish with peeled orange sections as well. Contains approximately 251 calories and 1 gram fat per serving. Reprinted from "Culinary Report from Paradise" newsletter Posted to MM-Recipes Digest V4 #133 by Julie Bertholf
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Serving Size: 1 Appetizer (276g) | ||
Recipe Makes: 6 Appetizers | ||
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Calories: 143 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 484.1mg | 17 % | |
Potassium 634mg | 17 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 29.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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