Pasta With Scallops

Name: Pasta With Scallops
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 to 3/4 lb. fresh scallops; 2 c. water; 1 Tbsp. lemon juice; 4 c. canned tomatoes; 3/4 c. onion (raw); 1 to 2 cloves garlic; 2 Tbsp. white wine; 1 Tbsp. lemon juice; 1/2 tsp. thyme; 1 bay leaf; 3 tsp. basil; 1/2 tsp. fresh ground pepper; 12 oz. fresh pasta (fettucini, uncooked)

Seafood

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Ingredients

1/2 to 3/4 lb. fresh scallops ⓘ
2 c. water ⓘ
1 Tbsp. lemon juice ⓘ
4 c. canned tomatoes ⓘ
3/4 c. onion (raw) ⓘ
1 to 2 cloves garlic ⓘ
2 Tbsp. white wine ⓘ
1 Tbsp. lemon juice ⓘ
1/2 tsp. thyme ⓘ
1 bay leaf
3 tsp. basil ⓘ
1/2 tsp. fresh ground pepper ⓘ
12 oz. fresh pasta (fettucini, uncooked) ⓘ

Instructions

Poach scallops in lemon water, about 3 minutes.
Set aside.

Nutrition & Diet Analysis (per serving)

674 kcal 34% DV

Protein Fat Carbs

Macronutrients

Protein 13.3g 27% DV

Total Fat 36.6g 47% DV

Carbs 82.2g 30% DV

Fiber 19g 68% DV

Sugar 4.5g 9% DV

Electrolytes

Sodium 268mg 12% DV

Potassium 897mg 19% DV

Vitamins & Minerals

Vitamin A 232.3mcg 26% DV

Vitamin C 63.5mg 71% DV

Vitamin D 0.1mcg

Calcium 494.3mg 38% DV

Iron 20.6mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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