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Suggest a better descriptionRinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 259 | ||
Calories from Fat: 64 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 37mg | 11 % | |
Sodium 250.1mg | 9 % | |
Potassium 669.9mg | 18 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 22g | ||
Protein 26.8g | 38 % | |
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: 259
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