Try this Scallops with White Butter Sauce recipe, or contribute your own.
Suggest a better descriptionRemove any beards from the scallops then wash. Carefully remove the roes and lay on paper towels to dry. Season with salt and pepper. Poach the scallops and roes in wine and lemon juice for approx. 2 mins. Remove and keep warm. String snow peas drop into boiling salted watr for 1 min., drain, do the same with beans if using. Add the green onion to the poaching liquid and reduce to about 1/2 cup. Over a gentle heat, add butter a little at a time, whisking it in to make a sauce (the consistency of pouring cream). Serve with crusty bread to mop up the lovely sauce. Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on Feb 18, 94.
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Serving Size: 1 Serving (965g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1479 | ||
Calories from Fat: 874 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.1g | 129 % | |
Saturated Fat 58.8g | 294 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 465.6mg | 143 % | |
Sodium 1739.9mg | 60 % | |
Potassium 2274.3mg | 60 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 18.5g | ||
Protein 113.9g | 163 % | |
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: 1479
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