Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
447
Calories
28g
Protein
26g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Bread | 1 slice (30g) white | 79 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemons
- 1 1/2 lb. bay or sea scallops, rinsed and patted dry
- 1/2 tsp. plus 2 Tbs. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 Tbs. olive oil
- 4 garlic cloves, minced
- 2/3 cup dry white wine
- 1 lb. tagliatelle or linguine
- 1/4 cup finely snipped fresh chives
- 3 Tbs. fresh bread crumbs, lightly toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes