Directions:
- In a large pot of water, cook vermicelli until tender, but still firm, 7 minutes.
- Drain. Transfer to a serving dish.
- Meanwhile, in a large skillet, combine olive oil, butter, clam juice, lemon juice, zest and tarragon. Bring to a boil. Boil until slightly reduced, 2 minutes.
- Add scallops, reduce heat to medium-low, and cook uncovered until opaque but still tender, 1-2 minutes.
- Stir in scallions and pepper. Spoon sauce over pasta and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 715.27 Kcal (2995 kJ) | ||
| Calories from fat | 188.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.9g | 32% | |
|---|---|---|---|
| Cholesterol | 61.75mg | 21% | |
| Sodium | 983.36mg | 41% | |
| Potassium | 493.24mg | 10% | |
| Total Carbs | 107.9g | 36% | |
| Sugars | 21.92g | 88% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 24.94g | 50% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 207.27 Kcal (868 kJ) | ||
| Calories from fat | 54.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 32% | |
|---|---|---|---|
| Cholesterol | 17.89mg | 21% | |
| Sodium | 284.95mg | 41% | |
| Potassium | 142.93mg | 10% | |
| Total Carbs | 31.27g | 36% | |
| Sugars | 6.35g | 88% | |
| Dietary Fiber | 1.49g | 21% | |
| Protein | 7.23g | 50% | |
| Vitamin C | 3.7mg | 21% | |
| Iron | 1.1mg | 21% | |
| Calcium | 28.6mg | 10% | |
* 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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