Try this Scallops and Pasta with Fresh Tomato Cream Sauce recipe, or contribute your own.
Suggest a better descriptionPlunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese. Servings: 4 Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 | ||
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Calories: 450 | ||
Calories from Fat: 149 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 140.8mg | 43 % | |
Sodium 352.7mg | 12 % | |
Potassium 798.4mg | 21 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 36.7g | ||
Protein 35.6g | 51 % | |
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: 450
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