Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
969
Calories
70g
Protein
50g
Fat
64g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 1 1/2 lb. large sea scallops, side muscle
- removed
- Salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon
- Leaves from 2 or 3 large fresh thyme sprigs,
- minced
- 4 Tbs. (1/2 stick) unsalted butter
- 5 shallots, minced
- 1 lb. angel hair pasta
- Juice of 1 lemon
- 1 cup chicken stock
- 1/4 cup capers, preferably salt-packed, rinsed
- and drained
- 1/2 cup pine nuts, lightly toasted
- 1 large bunch arugula, preferably small
- leaved, stems removed
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