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Scallop and Lemon Spaghetti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21941.5215
Energy (kCal)128638.1826
Carbohydrates (g)6550.8164
Total fats (g)953.1986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim any scruffy bits from the scallops and cut in half (note scallop pieces that many fishmongers sell at a lower price also would work well here). | 2. Cook pasta in well salted water until just tender and drain. | 3. Meanwhile heat the oil and toss the scallops in this until they are just coloured but not cooked through. | 4. Add the pasta to the scallops along with the lemon rind and juice and mix through and season wel and then mix through the parsley and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 400 125120.2838 5766.4131 21868.8496 888.5353
    spaghetti 400 3515.3371 783.58 72.5747 64.6368
    extra virgin olive oil 1/4 cup - - - -
    lemon 2 grated rind 2.5617 0.8233 0.0972 0.0265
    salt ground - - - -
    black pepper ground - - - -
    flat leaf parsley 1/2 cup chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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