Preparation, Nutrition and Ingredients
| Coquille St. Jacques |
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Nutritional Information:
| Serving Size 1 shell |
# of Servings 2 |
| Total Calories 320 |
Calories from Fat 120 |
| Total Fat 13g |
Saturated Fat 4g |
| Trans Fat 0g |
Cholesterol 80mg |
| Sodium 710mg |
Total Carbohydrate 36g |
| Fiber 2g |
Sugars 5g |
| Protein 15g |
Vitamin A 2% |
| Vitamin C 2% |
Calcium 4% |
| Iron 10% |
Ingredients:
MILK, WATER, SCALLOPS, POTATO FLAKES (POTATOES, GLYCEROL MONOSTEARATE, SODIUM METABISULPHITE, CALCIUM STEAROYL 2-LACTYLATE, BHT, BHA), CREAM (MILK, CREAM, SODIUM CITRATE, SODIUM PHOSPHATE, CARRAGEENAN), SHRIMP, WHITE WIN, CRAB FLAVORED POLLOCK (MINCED ALASKA POLLOCK, WATER, WHEAT STARCH, LIQUID EGG WHITE, SOY OIL, SUGAR, SORBITOL*, SALT, ARTIFICIAL FLAVOR, CALCIUM CARBONATE, SOY PROTEIN ISOLATE, SODIUM TRIPOLYPHOSPHATE, COLOR), ROCK CRAB, PART SKIM MOZZARELLA CHEESE (PARTIALLY SKIMMED PASTEURIZED MILK, CHEESE CULTURE, SALT, CALCIUM CHLORIDE, ENZYMES, CELLULOSE, NATAMYCIN), CREAM CHEESE (MILK FAT, NON FAT MILK, BACTERIAL CULTURE, SALT, CARBO GUM), MODIFIED CORN STARCH, GREEN ONION, ONION, CHAMOAGNE, FISH BROTH (SALT, DEXTOSE, CORN FLOUR, POTATO STARCH, COD POWDER, CORN SYRUP, DRY EXTRACT, CANOLA OIL, CITRIC ACID, SUGAR, TUMERIC, SPICE EXTRACT, ONION EXTRACT), GRATED PARMESAN CHEESE PRODUCT BLEND (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYME, CALCIUM CHLORIDE, LIPAS, CELLULOSE), BUTTER, SALT, SPICES, DRIEDPARSLEY. (*1.7G PER 85G SERVING).
Additional Info:
Cooking Instructions:
Prepare from FROZEN state. Keep all products frozen in original box until ready to heat. Appliances may vary, adjust accordingly.
Conventional Oven:
1. Position oven rack in the middle position and preheat oven to 375°F.
2. Remove frozen product from plastic packaging and place on foil-lined baking sheet.
3. Bake in oven for 35 to 40 minutes.
4. Remove from oven and let stand one minute before serving.
Promptly refrigerate any unused heated portions.
Allergens:
Fish, (Pollock, Cod Powder), Shellfish (Crab, Shrimp, Scallops), Wheat, Milk, Egg, Soy
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