Try this Scallops And Tri-Color Peppers Schaul recipe, or contribute your own.
Suggest a better descriptionIn a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the bell peppers, stirring for 2 minutes. Add the wine and cook the mixture for 1 minute. Add the scallops, the basil, and the black pepper to taste and cook the mixture, covered, over moderate heat for 2 to 3 minutes, or until the scallops are cooked through. Serves 4 to 6 as a first course. Gourmet March 1990
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 1 servings | ||
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Calories: 961 | ||
Calories from Fat: 961 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108g | 144 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 51.9g | ||
Polyunsanturated Fat 35.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 5.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
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: 961
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