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For Cream Sauce:
1. Saute shallots and garlic in butter till transparent
2. De-glaze pan with vermouth
3. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
4. Add lemon juice and season to taste with salt and pepper.
1. Saute mushrooms in butter about 1 minute.
2. Add scallops and continue cooking 2-3 minutes, just until flesh is opaque
3. Add cream sauce
4. Bring to simmer and cook 1 minute.
5. Arrange well drained noodles on a serving plate and top with scallops.
6. Garnish with Parmesan and parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 374 | ||
Calories from Fat: 363 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 25.5g | 128 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 106.8mg | 33 % | |
Sodium 1160.7mg | 40 % | |
Potassium 117.5mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.2g | ||
Protein 1.3g | 2 % | |
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: 374
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