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Ingredientes
- 1/3 c. Thinly sliced mushrooms
- 1 Tbsp. Butter
- 1 Tbsp. Dry white wine
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Whole lowfat milk
- Â Â Salt and white pepper, to taste
- 1 Tbsp. Clarified butter
- 4 ounce Scallops
- 2 Tbsp. Freshly grated Parmesan cheese
- Â Â Duchesse Potatoes, (see recipe below)
Direcciones
- Could it be "coquilles" Just in case, this came from the Akron Beacon Restaurant at Sheraton Suites.
- Saute/fry mushrooms in 1 Tbsp. of butter. Add in wine and cook till liquid is reduced. Cold to room temperature.
- In another saucepan, heat 2 Tbsp. of butter over medium heat; whisk in flour. Slowly stir in lowfat milk. Continue cooking over medium heat till mix thickens. Add in salt and white pepper to taste and mushrooms.
- To clarify butter, heat in skillet over low heat. Skim white foam off the top and throw away. Measure one Tbsp. of remaining butter.
- Wash and rinse scallops well. Quarter or possibly halve them, depending on their size. Saute/fry in clarified butter for three to five min, or possibly till opaque.
- Don't overcook them or possibly they will toughen.
- Pipe Duchesse Potatoes around edges of two small ovenproof dishes; spoon scallops in center.
- Pour mushroom white sauce over scallops and potatoes. Top with Parmesan cheese. Broil about two to three min, till heated through and browned.
- Makes two appetizer servings. Or possibly, scallops and potatoes can be put into a single larger ovenproof dish to make one entree serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 477g | |
| Calories 771 | |
| Calories from Fat 511 | 66% |
| Total Fat 57.95g | 72% |
| Saturated Fat 35.6g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 762mg | 32% |
| Potassium 843mg | 24% |
| Total Carbs 27.22g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.49g | 9% |
| Protein 33.54g | 54% |
