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Nutrition Facts
Serving Size 494 g
(Approx. 2 Servings)
Amount Per Serving
Calories 900 Calories From Fat 430
% Daily Value*
Total Fat 49 g 75%
Saturated Fat 23 g 115%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 750 mg 31%
Total Carbohydrate 76 g 25%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 33 g
Vitamin A 6% Iron 20%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Scallops with Linguine
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
2  People


Recipe makes 2 Servings

3/4 Lb jumbo scallops, foot removed
1 Tsp lemon, zested
6 Oz linguine, dry
2 Tbsp grapeseed oil
1 Tbsp garlic, minced
1 Tbsp shallots, minced
2 Tbsp parsley, minced
1/3 cup(s) white wine
3 1/2 Oz H-E-B Select Ingredients Roasted Garlic & Herb Finishing Butter
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Place scallops on a plate lined with paper towels. Cover with additional paper towels and gently press to remove any extra moisture.
Season scallops with lemon zest and salt and pepper. Set aside.
Bring a large pot of water to a boil over high heat. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on high. Add scallops flat side down to pan. Cook 3 to 4 minutes then flip and cook an additional 1 minute. Remove from pan to a clean plate.
Add garlic, shallots and parsley to same pan. Cook 1 minute then add in white wine. Bring to a simmer and reduce for 2 minutes then add in finishing butter and pasta.
Remove from heat and toss until butter is melted and pasta is coated. Season with salt and pepper.
Plate the pasta and top with scallops. Serve immediately.


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