Try this Scallops in Basil Sauce recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a large skillet over medium heat. Add the garlic and onion and cook about 5 minutes, until the onion is translucent but not browned. Stir in the wine, stock, basil and sugar, then add the scallops and simmer for 5 minutes, or until they are no longer opaque. Using a slotted spoon, remove the scallops from the pan and keep warm. Add the half-and-half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency o f heavy cream. Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat. Recipe By : ``Pacific Northwest Flavors" From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (616g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 693 | ||
Calories from Fat: 605 (87%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 67.2g | 90 % | |
Saturated Fat 42g | 210 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 195.6mg | 60 % | |
Sodium 211.2mg | 7 % | |
Potassium 465.7mg | 12 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.5g | ||
Protein 10g | 14 % | |
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: 693
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.