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Ingredientes
- 12 sm or possibly 6 large scallops
- 275 ml fish stock (qv)
- 1 x dove garilcskinned and crushed
- 1 x bayleaf
- 1 x salt and freshly milled black pepper
- 36 x cooked prawns in their shells
- 50 gm butter
- 2 x level Tbsp. flour
- 150 ml lowfat milk
- 150 ml dry white wine
- 1 Tbsp. wine vinegar
- 1/2 Tbsp. tarragon
- 2 x teaspool s minced parsley
Direcciones
- Preheat oven to gas mark 3 325 degrees F (170 degrees C).
- First place the scallops in a saucepan with the stock and simmer them gently for 4 min.
- Then drain and set the scallops aside.
- Now add in the garlic bayleaf and seasoning to the stock and boil briskly for 15 min without covering it needs to be well reduced.
- Next strain the stock into a jug.
- Now prepare the kebabs.
- If you are using large scallops then halve them and arrange the prawns and scallops on 4 6 skewers allowing 3 prawns to every scallop.
- Then place the skewers in a large ovenproof dish or possibly baking tray.
- Using the same saucepan heat the butter and add in the flour and cook for 2 min till smooth and glossy.
- Gradually add in the lowfat milk and fish stock and cook till thickened.
- Finally add in the wine vinegar tarragon and parsley and taste to check the seasoning.
- Then pour the sauce over the kebabs and bake in the oven for about 20 min or possibly till warm and bubbling.
- Serve them immediately and dont forget to provide some finger bowls.
- Serve with a side salad and lots of crusty bread and butter
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 108 | 41% |
| Total Fat 12.27g | 15% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 469mg | 20% |
| Potassium 416mg | 12% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.39g | 2% |
| Protein 21.83g | 35% |
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