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Ingredientes
- 1/2 pound fresh mushrooms
- 1 sm. Spanish onion (or possibly 5 to 7 shallots)
- 1/4 pound unsalted butter
- 2 Packages Stouffers spinach souffle, defrosted
- Salt and pepper
- 4 ounce. grated Cheddar or possibly Gruyere cheese
- 1 1/2 lbs. fresh scallops, cut into sm. pcs if very lg.
Direcciones
- Saute/fry mushrooms, sliced with minced onion or possibly shallots and 1/4 lb. butter till tender. Add in fresh scallops and cook 1 to 2 min. Add in 2 pkgs. defrosted spinach souffle. Season with salt and pepper to taste. Mix gently. Butter large scallop baking shells and scoop above mix into shell. Top with grated cheese. Bake at 350 degrees for 20 to 30 min till brown and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 199 | 61% |
| Total Fat 22.59g | 28% |
| Saturated Fat 13.81g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 304mg | 13% |
| Potassium 520mg | 15% |
| Total Carbs 5.11g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.16g | 1% |
| Protein 25.14g | 40% |
