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Ingredientes
- 1/2 pound fresh mushrooms, sliced
- 1 med. onion, sliced
- 1 tbsp. butter
- 1 pound fresh scallops
- 1/4 c. dry sherry
Direcciones
- Saute/fry mushrooms and onion in butter till tender. Add in scallops and sherry; bring to boil. Reduce heat and simmer, uncooked, for 8 min, stirring occasionally.
- Make roux for sauce by melting butter in saucepan over medium heat. Add in flour, stirring till smooth and cook for 1 minute, stirring constantly.
- Gradually add in lowfat milk and cook, still stirring, till thicken and bubbly. Stir in salt and pepper. Add in a few spoonfuls of "scallop juice" to mix to prevent curdling, then add in mix to scallops.
- Cook, stirring gently, uncovered, till heated through. Spoon into baked pastry shells (use frzn). Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 70 | 20% |
| Total Fat 7.91g | 10% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 416mg | 17% |
| Potassium 1181mg | 34% |
| Total Carbs 17.63g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.21g | 4% |
| Protein 42.12g | 67% |
