1. Heat oils 2. Pepper scallops and dust with flour 3. Brown in oil 4. Add garlic, wine and oregano 5. Cook until wine cooks out (scallops should only cook 1 to 2 minutes) 6. Add pesto mixed with water and scallops to pasta and mix. Serving Ideas : serve over rice Posted to MC-Recipe Digest by Kitty Vickers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 2|
|Calories from Fat: 44 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 49.1mg||15 %|
|Sodium 104.8mg||4 %|
|Potassium 288.8mg||8 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 29.3g|
|Protein 15g||21 %|
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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: 227
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