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Scallop Saute

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Submitted by aliastommy

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

40 min

Ingredients

2 907.2
POUNDS G SEA SCALLOPS
1 1
¾ 177
CUP ML BUTTER
2 2
BUNCHES BUNCHES SCALLIONS, SPRING OR GREEN ONIONS
chopped *
1 1
EACH EACH WHITE ONION
chopped
2 907.2
POUNDS G MUSHROOMS
slice
2 3E+1
TABLESPOONS ML SHALLOTS
minced
2 3E+1
TABLESPOONS ML GARLIC
minced
1 15
TABLESPOON ML SALT
2 1E+1
TEASPOONS ML WHITE PEPPER
freshly ground
1 1
X X BLACK PEPPER *
1 1
X X LEMON
juice of *
2 473
CUPS ML WHITE WINE
dry *

Directions

Dust scallops with flour.

Heat oil in large skillet over medium-high heat.

Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch.

Melt butter in large sauté pan, add onions and cook until soft.

Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender.

Add scallops, lemon juice and wine.

Simmer 4 minutes, shaking pan occasionally.

Do not boil.

Serve Hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 323 54% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1305mg 54%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 61g
Vitamin A 14% Vitamin C 9%
Calcium 15% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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