Wegmans Ready-To-Cook

Scallops with Carrot Puree Meal

Nutritional Info

Nutrition Facts

varied servings per container
Serving Size: 1 pan, ckd (369 g)

     Calories from Fat200

Amount Per Serving and/or % Daily Value*

Total Fat23 g (35%)
     Saturated Fat6 g (30%)
     Trans Fat0 g (0%)
Cholesterol75 mg (25%)
Sodium790 mg (33%)
Total Carbohydrate16 g (5%)
     Dietary Fiber5 g (20%)
     Sugars7 g (0%)
Protein29 g (0%)

Vitamin A5837 IU (120%)
Vitamin C15 mg (25%)
Calcium222 mcg (20%)
Iron5 mg (30%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

14.5 oz.

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Scallops with Carrot Puree Meal
Product Details

scallops, carrot puree with lemon butter sauce & veggies


Scallops, Carrot Puree (Carrots, Canola Oil, Butter, Ginger, Sea Salt, Cultured Celery, White Pepper), Lemon Butter Sauce (Water, Sherry Reduction, Cream, Sugar, Lemon Peel, Salt, Hydrolyzed Soy & Corn Protein, Xanthan Gum, Citric Acid, Soy Protein Concentrate, Maltodextrin, Lemon Oil, Malic Acid, Corn Oil, Lactic Acid, Onion Powder, Autolyzed Yeast Extract, Tartaric Acid, Flavorings, Soy Protein Isolate, Sodium Citrate, Pectin, Garlic Powder, Lemon Juice, Turmeric, Lime Oil, Polysorbate 80, Ascorbic Acid, Propylene Glycol, Lime Juice, Turmeric & Annatto Extractives, Potassium Hydroxide, Beet Juice), Spinach, Onion, Carrots, Fennel, Basting Oil (Organic Sunflower Oil, Dried Parsley, Dried Thyme, Natural Garlic Flavor), Crystallized Lemon (Citric Acid, Malic Acid, Lemon Oil, Lemon Juice, Ascorbic Acid), Lemon Pepper Blend (Salt, Black Pepper, Onion, Sugar, Garlic, Celery Seed, Lemon Oil), Parsley.


ALLERGENS: Contains Milk, Soy. Other allergens may be present due to shared preparation area.


Bake: Remove Wrap, pour sauce over meal. Bake at 350F about 30 min or internal temp reaches 130F. Let rest for 2 min.

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