Sauteed Scallops

1. In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

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Nutrient	Quantity
Total fats	31.0513 g
Protein	65.7397 g
Carbohydrates	32.1136 g
Energy	663.7407 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2326 g
Water	379.4516 g
Aspartic acid	5.2054 g
Calcium, Ca	290.0601 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	5.706 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0045 g
Carotene, beta	0.3 g
Niacin	6.7839 mg
Fatty acids, total saturated 18:4	0.0181 g
Vitamin A, RAE	6.3333 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	4.5511 g
Riboflavin	0.3806 mg
Fatty acids, total polyunsaturated 15:0	0.0136 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0136 g
Fatty acids, total saturated 20:1	0.0629 g
Glutamic acid	8.7963 g
Sodium, Na	1822.4907 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1272 g
Total lipid (fat)	31.0513 g
Manganese, Mn	1.0516 mg
Proline	1.7903 g
Fatty acids, total saturated 16:0	2.9476 g
Fatty acids, total polyunsaturated 16:1 t	0.0136 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0317 g
Choline, total	296.0593 mg
Fatty acids, total polyunsaturated 18:1 t	0.0045 g
Sugars, total	0.06 g
Serine	2.226 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.3429 g
Fatty acids, total saturated 20:4 undifferentiated	0.0227 g
Vitamin B-6	0.4944 mg
Selenium, Se	58.8788 g
Ash	10.978 g
Vitamin D	4.5333 IU
Fatty acids, total saturated 18:1 undifferentiated	10.8794 g
Pantothenic acid	1.4269 mg
Phenylalanine	2.1686 g
Fatty acids, total polyunsaturated 22:1 c	0.0045 g
Copper, Cu	1.093 mg
Thiamin	0.8135 mg
Retinol	4.5333 g
Methionine	1.6539 g
Iron, Fe	3.3307 mg
Carbohydrate, by difference	32.1136 g
Phosphorus, P	1974.5168 mg
Folate, total	131.5135 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1904 g
Fatty acids, total saturated 22:1 undifferentiated	0.0045 g
Alanine	2.9964 g
Cholesterol	108.8002 mg
Valine	2.3326 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	12.4424 g
Glycine	5.4315 g
Fatty acids, total saturated 14:0	0.1083 g
Zinc, Zn	6.9789 mg
Isoleucine	2.3131 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	13.2276 g
Fatty acids, total saturated 14:1	0.0045 g
Fatty acids, total polyunsaturated 17:1	0.0045 g
Leucine	4.1009 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Vitamin A, IU	54.34 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	131.5135 g
Tryptophan	0.7004 g
Vitamin C, total ascorbic acid	1.872 mg
Fatty acids, total polyunsaturated 16:1 c	0.0272 g
Fatty acids, total polyunsaturated 18:1 c	0.136 g
Fatty acids, total saturated 20:0	0.0045 g
Starch	9.8374 g
Tyrosine	1.7944 g
Vitamin B-12	6.392 g
Vitamin K (phylloquinone)	0.102 g
Fatty acids, total saturated	4.6188 g
Histidine	1.1599 g
Fatty acids, total monounsaturated	11.0945 g
Threonine	2.1256 g
Folate, food	131.5135 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Vitamin E (alpha-tocopherol)	0.0048 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2765 g
Fatty acids, total trans	0.0227 g
Fatty acids, total trans-monoenoic	0.0181 g
Magnesium, Mg	158.8336 mg
Lysine	3.7091 g
Potassium, K	1201.7954 mg
Fatty acids, total polyunsaturated 24:1 c	0.0045 g
Cystine	0.7639 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Garlic	2 cloves	8.94	1.9836	0.03
Rosemary	2 sprigs	0	0	0
scallop	1 pound	312.8007	14.416	2.2213