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Recipe in: Fish

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Scallops Provençal

Total time: 40 minutes
     Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce.  You can use either the small (bay) scallops or the larger (sea) scallops in this dish.  Just remember to cook them quickly to retain their tenderness.  Large scallops can be cut in half.  Baking and serving from individual casseroles makes a lovely presentation.

Scallops Provençal Ingredients:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 2 
         
Entire Recipe / per serving
Calories:  745 / 372.5
Total Carbohydrates:  47 / 23.5
          Dietary Fiber: 7 / 3.5
Total Fat:  23 / 11.5
         Saturated Fat: 4 / 2
Cholesterol:  302 / 151
Protein:  78 / 39
Calcium:  287 / 143.5
Sodium:   1446 / 723

General Technical Details and Disclaimer:

Note:  Yellowfin tuna is significantly lower in fat and calories than bluefin.

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/  

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