Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
496
Calories
25g
Protein
40g
Fat
8g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 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
- 30 large sea scallops, trimmed if needed
- Sea salt and freshly ground white pepper, to
- taste
- Canola or grapeseed oil for sautéing
- 1 Tbs. fresh lemon juice
- 1 Tbs. dry white vermouth or wine
- 1 small shallot, minced
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
- into 12 pieces
- Salt and freshly ground white pepper, to taste
- Minced fresh chives for garnish
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