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Ingredientes
- 1 pound fettuccine
- 1 pound baby scallops
- 1 onion scallops
- 1 c. mushrooms, sliced
- 1/2 c. butter
- 2 c. Bechamel Sauce (recipe follows)
- 1/2 c. sherry
- 1 egg yolk, beaten
- 1/2 c. fresh parsley, minced
- 2 T butter
- 2 T flour
- 1 c. lowfat milk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Healthy pinch nutmeg
Direcciones
- Saute the scallops, onion and mushrooms in butter. Add in the Bechamel and sherry. Whisk in egg yolk and simmer for 5 - 10 min. Cook fettuccine al dente. Place noodles on plate and top with sauce. Garnish with parsley.
- Heat the butter in saucepan. Add in flour and stir into a paste (roux). Add in the lowfat milk and stir; simmer till thickened. Add in the seasonings and simmer 2 more min.Sauce is also good over vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 275 | |
| Calories from Fat 83 | 30% |
| Total Fat 9.41g | 12% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 182mg | 8% |
| Potassium 280mg | 8% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.95g | 2% |
| Protein 12.36g | 20% |
