Directions:
- Pre-heat skillet with 1 tbs butter over medium-high heat.
- Add garlic and onion; saute about 2 minutes.
- Add bell pepper and saute about 5 minutes.
- Add corn and saute about 3 minutes.
- Add wine, broth, salt and pepper and simmer until most of the liquid is evaporated, about 4 minutes. Remove vegetable mixture from pan and place on serving plates; cover to keep warm.
- Add remaining butter to pan. When butter is melted add scallops. Saute until slightly golden and cooked thoroughly.
- Serve scallops on top of corn mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.12 Kcal (1713 kJ) | ||
| Calories from fat | 125.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 21% | |
|---|---|---|---|
| Cholesterol | 123.5mg | 41% | |
| Sodium | 1915.4mg | 80% | |
| Potassium | 863.06mg | 18% | |
| Total Carbs | 18.81g | 6% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 48.68g | 97% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.54 Kcal (505 kJ) | ||
| Calories from fat | 37.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 21% | |
|---|---|---|---|
| Cholesterol | 36.39mg | 41% | |
| Sodium | 564.33mg | 80% | |
| Potassium | 254.28mg | 18% | |
| Total Carbs | 5.54g | 6% | |
| Sugars | 0.67g | 9% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 14.34g | 97% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 0.7mg | 14% | |
| Calcium | 13.2mg | 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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