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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PREPARE 4 GAL CREOLE SAUCE (RECIEP NO. O00500). SET ASIDE FOR USED IN STEP 3. 2. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL. 3. DIVIDE SCALLOPS INTO 2 PANS; ABOUT 300 SCALLOPS IN EACH PAN. POUR 2 GAL CREOLE SAUCE OVER SCALLOPS IN EACH PAN. 4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED. NOTE: OTHER TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L13500 SERVING SIZE: 1 CUP (9 O From the
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 158 | ||
Calories from Fat: 23 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.3mg | 12 % | |
Sodium 203.4mg | 7 % | |
Potassium 527.1mg | 14 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 11.1g | ||
Protein 20.2g | 29 % | |
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: 158
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