Try this Sea Scallops recipe, or contribute your own.
Suggest a better descriptionCut sausage into small pieces and cook on medium high heat in extra light olive oil. Add the onions, garlic and peas and cook. On high heat, deglaze the pan with the wine. Add the chicken stock, bring to a boil and simmer on medium high until the peas are cooked.
In another pan, cook the scallops in hot oil, 1-2 min per side until caramelized. Add butter to the pan when you flip the scallops. Baste the scallops while they continue to cook .
Serve the sausage broth in the bottom of a bowl with the scallops on top.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 180 | ||
Calories from Fat: 31 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 22.1mg | 7 % | |
Sodium 585.1mg | 20 % | |
Potassium 524.1mg | 14 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.5g | ||
Protein 16.4g | 23 % | |
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: 180
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