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Ingredientes
- 2 c. lowfat milk
- 1 c. half-and-half
- 2 x bay leaves
- 3 slc onion
- 3 x parsley sprigs
- 2 Tbsp. coarsely-minced celery leaves
- 3 Tbsp. finely-minced celery Tabasco sauce to taste
- 3 Tbsp. unsalted butter
- 1 lb bay scallops
- 2 tsp minced fresh tarragon (or possibly 1/2 tspn dry tarragon)
- 1 tsp minced fresh summer savory (or possibly 1/2 tspn dry savory) Salt to taste Freshly-grnd black pepper to taste Unsalted crackers or possibly fresh toast
- 4 tsp finely-minced chives
Direcciones
- Scald the lowfat milk and the half-and-half with the bay leaves, the onion slices, parsley sprigs, and the minced celery leaves. Cover and let stand for about 5 min. Strain out the bay leaf, parsley, celery leaves and onion, and add in the finely minced celery stalk, 2 to 3 dashes of Tabasco, and the butter.
- Bring the liquid to a boil again, lower the heat, and simmer gently for about 5 min. Add in the scallops and the herbs, taste for seasoning, and add in a little salt and pepper if you think it needs it. Simmer 10 to 12 min.
- Put crackers or possibly pcs of toast in each of 4 soup plates, and pour the stew over, sprinkling with finely minced chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 156 | 50% |
| Total Fat 17.69g | 22% |
| Saturated Fat 10.68g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 267mg | 11% |
| Potassium 674mg | 19% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.99g | 5% |
| Protein 25.28g | 40% |
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