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|varied servings per container|
|Serving Size: 1 pan, ckd (369 g)|
|Calories from Fat||200|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||23 g (35%)|
|Saturated Fat||6 g (30%)|
|Trans Fat||0 g (0%)|
|Cholesterol||75 mg (25%)|
|Sodium||790 mg (33%)|
|Total Carbohydrate||16 g (5%)|
|Dietary Fiber||5 g (20%)|
|Sugars||7 g (0%)|
|Protein||29 g (0%)|
|Vitamin A||5837 IU (120%)|
|Vitamin C||15 mg (25%)|
|Calcium||222 mcg (20%)|
|Iron||5 mg (30%)|
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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