Sea Scallop Saute'

1. Melt butter in lg skillet.

2. Add next 6 ingredients.

3. Shake scallops, a few at a time in a bag with the flour.

4. Add scallops to pan, saute for 5 minutes.

5. Add last 4 ingredients; heat through.

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Nutrient	Quantity
Total fats	30.8369 g
Protein	21.6656 g
Carbohydrates	61.4165 g
Energy	586.065 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.268 g
Water	107.957 g
Aspartic acid	1.3679 g
Calcium, Ca	397.2229 mg
Lutein + zeaxanthin	727.5247 g
Fiber, total dietary	8.0689 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	706.4776 g
Niacin	6.361 mg
Vitamin A, RAE	65.8678 g
Arginine	1.937 g
Riboflavin	0.3921 mg
Tocopherol, beta	0.001 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0542 g
Glutamic acid	3.056 g
Sodium, Na	561.2478 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1399 g
Total lipid (fat)	30.8369 g
Manganese, Mn	1.9588 mg
Fructose	0.3358 g
Proline	0.6641 g
Fatty acids, total saturated 16:0	3.0341 g
Fatty acids, total saturated 8:0	0.0068 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.2224 g
Choline, total	17.0293 mg
Sugars, total	1.7213 g
Serine	0.7635 g
Fatty acids, total saturated 10:0	0.0144 g
Fatty acids, total saturated 18:0	1.3314 g
Vitamin B-6	0.5458 mg
Selenium, Se	14.3683 g
Ash	5.7079 g
Fatty acids, total saturated 18:1 undifferentiated	11.3367 g
Pantothenic acid	0.9666 mg
Phenylalanine	0.7511 g
Copper, Cu	1.1817 mg
Betaine	0.1428 mg
Thiamin	0.8901 mg
Retinol	3.9 g
Methionine	0.4295 g
Iron, Fe	3.6345 mg
Carbohydrate, by difference	61.4165 g
Phosphorus, P	639.9177 mg
Folate, total	88.6296 g
Tocopherol, gamma	0.146 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	0.23 g
Alanine	0.7474 g
Cholesterol	2.63 mg
Valine	0.8163 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	12.7548 g
Glycine	0.9003 g
Carotene, alpha	1.8486 g
Glucose (dextrose)	0.4547 g
Fatty acids, total saturated 14:0	0.1345 g
Zinc, Zn	3.9134 mg
Isoleucine	0.615 g
Tocopherol, delta	0.0007 mg
Fatty acids, total saturated 12:0	0.0155 g
Fatty acids, total polyunsaturated	13.0438 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.0003 mg
Leucine	1.1062 g
Tocotrienol, alpha	0.0292 mg
Vitamin A, IU	1259.3892 IU
Folate, DFE	88.6296 g
Tryptophan	0.2824 g
Vitamin C, total ascorbic acid	24.0877 mg
Phytosterols	5.3179 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.0122 g
Fatty acids, total saturated 20:0	0.0001 g
Fatty acids, total saturated 6:0	0.0097 g
Tyrosine	0.6042 g
Vitamin B-12	0.236 g
Vitamin K (phylloquinone)	189.6631 g
Fatty acids, total saturated	4.762 g
Histidine	0.4048 g
Fatty acids, total monounsaturated	11.5495 g
Threonine	0.5754 g
Folate, food	88.6296 g
Cryptoxanthin, beta	32.3426 g
Vitamin E (alpha-tocopherol)	0.3272 mg
Magnesium, Mg	91.7602 mg
Lysine	0.504 g
Potassium, K	637.6518 mg
Cystine	0.274 g
Fluoride, F	0.6133 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Garlic	2 tablespoons	25.33	5.6202	0.085
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Onion	2 tablespoons	8	1.868	0.02
Parmesan cheese	2 tablespoons	37	4	0.5
Paprika	0 teaspoon	0.8107	0.1552	0.0371
Parsley	3 tablespoons	4.104	0.7216	0.0901
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
flour	0.25 cup	144.57	31.6514	0.5609
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
chicken broth	0.25 cup	19.53	0.4725	0.6552
sea scallop	2	0	0	0