* Melt butter in large skillet over medium heat. Add scallops and saute just until cooked through, turning occasionally, about two minutes. Transfer to plate.
* Add Cava and saffron to same skillet and boil until reduced by half, about 7 minutes. Add cream and boil until reduced to sauce consistency, about 10 minutes.
* Season sauce to taste with lemon juice, salt & pepper.
* Return the scallops to the sauce and stir until just heated through.
* Divide scallops and sauce among plates. Sprinkle plate with fresh parsley.
Preparation Time: 30 Minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 76 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 120mg | 37 % | |
Sodium 503.7mg | 17 % | |
Potassium 913.4mg | 24 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 43.7g | 62 % | |
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: 265
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