Seared Scallops with Baby Peppers In a Creamy Sauce
Dry scallops completely.
Mix scallops with the oil, paprika and salt in a bowl.
Get your frying pan very hot. When ready, put scallops in face down and leave for 3 minutes (don't peek) then flip and cook for 3 minutes more depending on the size of your scallops.
Cook pasta as per directions.
Remove the scallops and in the frying pan cook the mushrooms and peppers until soft .
Add the sour cream and parmesan. Add milk/cream if it is too thick.
Plate the pasta then top with sour cream mixture or mix the sour cream mixture in first then put scallops on top. Serve.
Make sure your scallops are completely dry before mixing with the oil and searing. Use any vegetable you would like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 559 | ||
Calories from Fat: 201 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 138.3mg | 43 % | |
Sodium 490.1mg | 17 % | |
Potassium 890.3mg | 23 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 49.5g | ||
Protein 38.3g | 55 % | |
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: 559
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