Directions:
- Sprinkle scallops with salt and pepper.
- Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
- In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
- Add broth, simmer.
- Stir in butter and pasta and toss until heated thru.
- Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.82 Kcal (3437 kJ) | ||
| Calories from fat | 210.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.35g | 36% | |
|---|---|---|---|
| Cholesterol | 28.57mg | 10% | |
| Sodium | 2063.2mg | 86% | |
| Potassium | 1554.7mg | 33% | |
| Total Carbs | 137.12g | 46% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 14.1g | 56% | |
| Protein | 18.8g | 38% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.8mg | 27% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 229.52 Kcal (961 kJ) | ||
| Calories from fat | 58.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 36% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 10% | |
| Sodium | 576.92mg | 86% | |
| Potassium | 434.73mg | 33% | |
| Total Carbs | 38.34g | 46% | |
| Sugars | 2.01g | 29% | |
| Dietary Fiber | 3.94g | 56% | |
| Protein | 5.26g | 38% | |
| Vitamin C | 11.9mg | 71% | |
| Iron | 1.3mg | 27% | |
| Calcium | 34.2mg | 12% | |
* 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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