Cook rice according to package directions.
Saute scallops and peeled shrimp in butter in a large skillet over medium heat for about 3-5 minutes, or until cooked through; remove to bowl. To the skillet, add softened cream cheese, lemon juide, green onions, salt, and pepper. Cook for 10 minutes, then return the scallops and shrimp; heat through. Serve over the cooked rice.
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|Serving Size: 1 Serving (1201g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1218 (38%)|
|Amt Per Serving||% DV|
|Total Fat 135.3g||180 %|
|Saturated Fat 77.6g||388 %|
|Monounsaturated Fat 33.9g|
|Polyunsanturated Fat 7g|
|Cholesterol 536.6mg||165 %|
|Sodium 2529.8mg||87 %|
|Potassium 2150.5mg||57 %|
|Total Carbohydrate 375.6g||110 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 362.5g|
|Protein 119.4g||171 %|
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Calories per serving: 3241
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