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Fettuccine with Scallops & Peas

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Submitted by cmgogo

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

2 473
CUPS ML GREEN PEAS
fresh
¾ 340.2
1 ¼ 567
POUNDS G SEA SCALLOPS
rinsed, patted dry
2 3E+1
TABLESPOONS ML BUTTER
, cut into bits
1 1
X X SAUCE
Saffron Butter (see recipe) *

Directions

In a saucepan of boiling salted water, cook peas for 3 to 5 minutes, or until they are just tender. Drain well.

In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet.

Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2 to 3 minutes, or until they are just cooked through.

To the pasta, add the butter, peas, and salt and pepper to taste.

Heat the mixture through, over low heat, tossing it well.

Add the scallops and the saffron butter sauce and toss well.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 370 15% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 367mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 13%
Sugars g
Protein 62g
Vitamin A 15% Vitamin C 4%
Calcium 13% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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