Directions:
- In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.14 Kcal (1495 kJ) | ||
| Calories from fat | 112.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Cholesterol | 82.3mg | 27% | |
| Sodium | 775.62mg | 32% | |
| Potassium | 602.2mg | 13% | |
| Total Carbs | 16.55g | 6% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 25.44g | 51% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.3 Kcal (483 kJ) | ||
| Calories from fat | 36.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 19% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 27% | |
| Sodium | 250.41mg | 32% | |
| Potassium | 194.42mg | 13% | |
| Total Carbs | 5.34g | 6% | |
| Sugars | 1.42g | 18% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 8.21g | 51% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.5mg | 9% | |
| Calcium | 16.7mg | 5% | |
* 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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