Preparation, Nutrition and Ingredients
| Coquille St. Jacques |
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Nutritional Information:
| Serving Size 1 shell |
# of Servings 2 |
| Total Calories 140 |
Calories from Fat 40 |
| Total Fat 4.5g |
Saturated Fat 3g |
| Trans Fat 0g |
Cholesterol 35mg |
| Sodium 570mg |
Total Carbohydrate 16g |
| Fiber 1g |
Sugars 3g |
| Protein 10g |
Vitamin A 6% |
| Vitamin C 0% |
Calcium 20% |
| Iron 4% |
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 WINE, 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, CHAMPAGNE, 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, LIPASE, CELLULOSE), BUTTER, SALT, SPICES, DRIED PARSLEY. (*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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