Try this Scallops W/pine Nuts and Dried Tomato recipe, or contribute your own.
Suggest a better descriptionIF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel. Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked. Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick. Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper. Pour onto a serving platter. Source: Trumps Restaurant, Los Angeles (wrv) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 | ||
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Calories: 1185 | ||
Calories from Fat: 1035 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.9g | 153 % | |
Saturated Fat 66.6g | 333 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 330.2mg | 102 % | |
Sodium 363.3mg | 13 % | |
Potassium 896.5mg | 24 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.5g | ||
Protein 31.4g | 45 % | |
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: 1185
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