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Suggest a better description>From the cookbook: A Pinch of Salt Lake Directions:In a large skillet combine water, carrots, shallots and a pinch of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min. Drain scallops and vegetables, reserving liquid; reduce liquid to half by boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of the liquid and the cream and the cheese. Stir until smooth and thickened; season with salt and pepper to taste. Pour sauce over pasta and garnish with parsley. Note: I used bouillon instead of water. Posted to recipelu-digest Volume 01 Number 548 by The Rolands
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Serving Size: 1 Serving (2556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2946 | ||
Calories from Fat: 1549 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 172.1g | 230 % | |
Saturated Fat 101.3g | 506 % | |
Monounsaturated Fat 48.3g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 849.5mg | 261 % | |
Sodium 5617.9mg | 194 % | |
Potassium 5746mg | 151 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 82.7g | ||
Protein 228.7g | 327 % | |
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: 2946
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