Directions:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.94 Kcal (1695 kJ) | ||
| Calories from fat | 174.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 30% | |
|---|---|---|---|
| Cholesterol | 86.36mg | 29% | |
| Sodium | 155.04mg | 6% | |
| Potassium | 293.08mg | 6% | |
| Total Carbs | 41.97g | 14% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 11.34g | 23% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 143.39 Kcal (600 kJ) | ||
| Calories from fat | 61.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 30% | |
|---|---|---|---|
| Cholesterol | 30.58mg | 29% | |
| Sodium | 54.9mg | 6% | |
| Potassium | 103.78mg | 6% | |
| Total Carbs | 14.86g | 14% | |
| Sugars | 1.78g | 20% | |
| Dietary Fiber | 0.63g | 7% | |
| Protein | 4.02g | 23% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 0.7mg | 10% | |
| Calcium | 42.2mg | 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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