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Suggest a better descriptionHeat water to boiling in large saucepan. Add asparagus. Heat to boiling and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until tender-crisp; drain. Melt 1 tbs butter in same saucepan over medium-high heat. Cook scallops in butter 3-5 minutes, stirring frequently, until scallops are white. Remove scallops from pan. Drain liquid from pan. Melt remaining 1 tbs butter in same saucepan. Stir in flour and tarragon. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in cheese until just melted. Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (not boiling). Serve over fettuccine. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 447 | ||
Calories from Fat: 255 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 119.6mg | 37 % | |
Sodium 683.2mg | 24 % | |
Potassium 444.7mg | 12 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 10.2g | ||
Protein 35.1g | 50 % | |
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: 447
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