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Scallops And Asparagus In Cream

Western.Chefs's picture
  Medium sea scallops 1 Pound
  Butter/Margarine 3 Tablespoon
  Asparagus 1 Pound, cut into 1 inch pieces
  Medium mushrooms 1⁄2 Pound, sliced
  Onion 1 Small, thinly sliced
  Dry white wine 1 1⁄4 Cup (20 tbs)
  Salt 3⁄4 Teaspoon
  Half and half 1⁄2 Cup (8 tbs)

1. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook asparagus, mushrooms, and onion, stirring occasionally, until vegetables are tender, about 10 minutes. Remove vegetables to bowl.
3. In same skillet over medium heat, cook scallops, wine, and salt, stirring frequently, until scallops are tender, about 5 minutes. Stir in half-and-half and vegetables; heat through.

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1315 Calories from Fat 486

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 32.5 g162.3%

Trans Fat 0 g

Cholesterol 291.2 mg97.1%

Sodium 2278.6 mg94.9%

Total Carbohydrates 61 g20.2%

Dietary Fiber 13.9 g55.5%

Sugars 20.6 g

Protein 99 g197.2%

Vitamin A 104.2% Vitamin C 89.9%

Calcium 41.9% Iron 74.1%

*Based on a 2000 Calorie diet

Scallops And Asparagus In Cream Recipe