Try this Penne with Smothered Scallops, Tomato, Basil recipe, or contribute your own.
Suggest a better descriptionDrop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve.
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Serving Size: 1 Serving (730g) | ||
Recipe Makes: 4 | ||
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Calories: 241 | ||
Calories from Fat: 61 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 38.3mg | 12 % | |
Sodium 231mg | 8 % | |
Potassium 1570mg | 41 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 17.2g | ||
Protein 24.1g | 34 % | |
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: 241
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