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Ingredients
- 1 lb Frzn Scallops**save liquid
- 1 Tbsp. Garlic pwdr
- 3 Tbsp. Extra virgin olive oil
- 5 bn Garlic cloves
- 2 Tbsp. Green onions
- 1Â 1/2 Tbsp. Fresh Basil
- 2 Tbsp. Butter
- 3/4 c. Lowfat milk
- 1/2 c. Chardonnay Wine
- Â Â Corn starch as required
- Â Â Pasta-linquine or possibly similar
- Â Â Fresh grated parmesan
Directions
- Defrost scallops, reserve liquid. Fry scallops in extra virgin olive oil, butter, green onions and garlic and touch of basil. Sprinkle garlic pwdr on top of scallops. When scallops are 1/2 cooked, add in lowfat milk, basil (balance) and reserved liquid. Simmer briefly (5-8 min). Add in wine, simmer 5 min. Thicken with corn starch solution and serve. Serve with pasta
- (linguine or possibly similar pasta). Have some grated parmesan on side.
- The dish just isn't the same if you toss out the liquid from the defrosted scallops. Do not overcook the dish!!!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 875g | |
| Calories 1204 | |
| Calories from Fat 673 | 56% |
| Total Fat 76.2g | 95% |
| Saturated Fat 26.38g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 1444mg | 60% |
| Potassium 1947mg | 56% |
| Total Carbs 28.11g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.08g | 8% |
| Protein 94.42g | 151% |
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