Here's a decadent scallop dish that serves two. Serve with saffron-flavoured rice or creamy mashed potatoes and a green vegetable, such as steamed asparagus.
Preheat the oven to 450F. Melt the butter in a small pot set over medium heat. Add the shallot and garlic and cook 2 minutes. Mix in the wine, paprika and cayenne, bring to a simmer, then remove from heat. Divide and place the scallops in a single layer in 2 small baking dishes (I used large scallop shells, sold at some kitchenware stores). Spoon the wine/butter mixture over the scallops; season with salt and pepper. Bake for 10 minutes, or until the scallops are just cooked through. Sprinkle with the parsley and serve.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 2 | ||
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Calories: 368 | ||
Calories from Fat: 134 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 149.2mg | 46 % | |
Sodium 677.7mg | 23 % | |
Potassium 1151.5mg | 30 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.7g | ||
Protein 52.7g | 75 % | |
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: 368
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