Directions:
- Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
- Roll scallops in flour.
- Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
- Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
- Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
- Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.54 Kcal (2665 kJ) | ||
| Calories from fat | 369.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.03g | 63% | |
|---|---|---|---|
| Cholesterol | 150.44mg | 50% | |
| Sodium | 1093.03mg | 46% | |
| Potassium | 507.89mg | 11% | |
| Total Carbs | 48.93g | 16% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 19.63g | 39% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 258.58 Kcal (1083 kJ) | ||
| Calories from fat | 150.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 63% | |
|---|---|---|---|
| Cholesterol | 61.12mg | 50% | |
| Sodium | 444.03mg | 46% | |
| Potassium | 206.32mg | 11% | |
| Total Carbs | 19.88g | 16% | |
| Sugars | 0.59g | 6% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 7.97g | 39% | |
| Vitamin C | 6.9mg | 28% | |
| Iron | 0.9mg | 12% | |
| Calcium | 17.7mg | 4% | |
* 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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