Directions:
- Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
- Note: Bay scallops can be substituted for the quartered sea scallops, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.91 Kcal (2185 kJ) | ||
| Calories from fat | 221.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.62g | 38% | |
|---|---|---|---|
| Cholesterol | 197.19mg | 66% | |
| Sodium | 880.15mg | 37% | |
| Potassium | 822.58mg | 18% | |
| Total Carbs | 20.13g | 7% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 54.46g | 109% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 9.9mg | 55% | |
| Calcium | 98.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 138.37 Kcal (579 kJ) | ||
| Calories from fat | 58.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 38% | |
|---|---|---|---|
| Cholesterol | 52.28mg | 66% | |
| Sodium | 233.34mg | 37% | |
| Potassium | 218.08mg | 18% | |
| Total Carbs | 5.34g | 7% | |
| Sugars | 1g | 15% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 14.44g | 109% | |
| Vitamin C | 1.8mg | 11% | |
| Iron | 2.6mg | 55% | |
| Calcium | 26.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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