Saute scallops, shrimp and clams in hot skillet. Add bell peppers and onion. Cook until onion is translucent. Add mushrooms, garlic, shallots, oregano, basil, salt and pepper. Add sherry, stirring to deglaze skillet. Stir in clam juice and tomatoes. Cook for 5 minutes or until reduced to desired consistency. Stir in butter. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Rene Werner, Riviera Hotel. Ristorante Italiano Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Riviera Hotel Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 121 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 434mg||15 %|
|Potassium 979mg||26 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 21.2g|
|Protein 19.4g||28 %|
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Calories per serving: 317
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