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Suggest a better descriptionNOTE: See the recipe for "Beurre Blanc (White Butter Sauce)" in this cookbook. Saute scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve. Recipe By : Travis Henderson II of Newports Seafood, Dallas, TX From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 168 | ||
Calories from Fat: 34 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 131.3mg | 5 % | |
Potassium 860.4mg | 23 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.7g | ||
Protein 28.7g | 41 % | |
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: 168
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