Scallop Saute

1. Heat butter in 12in skillet.

2. Add onion, garlic, salt and pepper.

3. Stir and saute 1 minute.

4. Add scallops.

5. Stir and saute 4-6 minutes, until scallops are opaque.

6. Add parsley, red pepper flakes, and lemon, heat through.

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Nutrient	Quantity
Total fats	36.6369 g
Protein	198.1857 g
Carbohydrates	71.5087 g
Energy	1378.0733 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2775 g
Water	688.7824 g
Aspartic acid	15.3499 g
Calcium, Ca	384.7099 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Lutein + zeaxanthin	839.0515 g
Fiber, total dietary	6.6646 g
Fatty acids, total saturated 22:0	0.0091 g
Carotene, beta	759.1875 g
Niacin	13.6055 mg
Fatty acids, total saturated 18:4	0.0544 g
Vitamin A, RAE	83.1104 g
Arginine	11.6603 g
Riboflavin	0.5556 mg
Fatty acids, total trans-polyenoic 22:4	0.0091 g
Fatty acids, total polyunsaturated 15:0	0.0455 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.1218 g
Glutamic acid	24.2114 g
Sodium, Na	6102.6979 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2237 g
Total lipid (fat)	36.6369 g
Manganese, Mn	1.3436 mg
Fructose	0.426 g
Proline	4.9476 g
Fatty acids, total saturated 16:0	3.8555 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.2636 g
Choline, total	1009.5833 mg
Sugars, total	1.4454 g
Serine	6.1817 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	1.6632 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	1.2547 mg
Selenium, Se	198.0892 g
Ash	30.4921 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	11.2664 g
Pantothenic acid	3.8915 mg
Phenylalanine	6.0219 g
Copper, Cu	1.3292 mg
Betaine	0.0289 mg
Thiamin	0.9215 mg
Retinol	18.1334 g
Methionine	4.7816 g
Iron, Fe	7.9031 mg
Carbohydrate, by difference	71.5087 g
Phosphorus, P	4342.4918 mg
Folate, total	270.0557 g
Tocopherol, gamma	0.0861 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6528 g
Fatty acids, total saturated 22:1 undifferentiated	0.0091 g
Lycopene	0.02 g
Alanine	8.8726 g
Cholesterol	371.7342 mg
Valine	6.5002 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0274 g
Fatty acids, total saturated 18:2 undifferentiated	12.5612 g
Glycine	16.7425 g
Carotene, alpha	0.012 g
Glucose (dextrose)	0.5452 g
Fatty acids, total saturated 14:0	0.1922 g
Zinc, Zn	17.1393 mg
Isoleucine	6.773 g
Fatty acids, total saturated 12:0	0.0184 g
Fatty acids, total polyunsaturated	14.6836 g
Fatty acids, total saturated 14:1	0.0094 g
Fatty acids, total polyunsaturated 17:1	0.0091 g
Leucine	11.997 g
Tocotrienol, alpha	0.0088 mg
Vitamin A, IU	1351.7604 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	270.0557 g
Tryptophan	1.8177 g
Vitamin C, total ascorbic acid	29.9838 mg
Phytosterols	3.842 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.0091 g
Starch	33.4561 g
Tyrosine	5.0306 g
Vitamin B-12	19.4934 g
Vitamin K (phylloquinone)	246.3882 g
Fatty acids, total saturated	6.053 g
Histidine	3.1831 g
Fatty acids, total monounsaturated	11.669 g
Threonine	6.1823 g
Folate, food	270.0557 g
Fatty acids, total polyunsaturated 17:0	0.0725 g
Cryptoxanthin, beta	0.635 g
Vitamin E (alpha-tocopherol)	0.1472 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.9429 g
Fatty acids, total trans	0.0816 g
Magnesium, Mg	405.7784 mg
Lysine	11.8068 g
Potassium, K	3258.7613 mg
Fatty acids, total polyunsaturated 24:1 c	0.0091 g
Cystine	2.0741 g
Fluoride, F	0.2542 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Garlic	1 tablespoon	12.665	2.8101	0.0425
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	2 tablespoons	8	1.868	0.02
Parsley	0.25 cup	5.4	0.9495	0.1185
Pepper	1 dash	0.251	0.064	0.0033
red pepper flake	0 teaspoon	0	0	0
bay scallop	2	1006.4023	49.0508	7.616