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Ingredientes
- 3/4 c. + 2 T butter
- 3/4 c. flour
- 3 c. lowfat milk
- 12 ounce Gruyere cheese (diced)
- 1/4 teaspoon garlic pwdr
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 2 teaspoon tomato paste
- 3 teaspoon lemon juice
- 1 pound raw scallops
- 1/2 pound fresh mushrooms (sliced)
- 1 pound shrimp (cooked and clean)
Direcciones
- In top of double boiler heat 3/4 cup butter and lowfat milk. Add in flour, stirring constantly. Add in cheese to sauce; cook and stir till cheese is completely melted. Add in garlic, salt, pepper, mustard, tomato paste and lemon juice.Poach scallops for 10 min in water with 1 teaspoon lemon juice and salt. Add in 1/2 cup of broth to cream sauce. Saute mushrooms in remaining butter and add in with shrimp and liquid removed scallops to sauce. Heat for 15 min. Serve with rice or possibly in patty shells. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 204 | 57% |
| Total Fat 23.21g | 29% |
| Saturated Fat 13.75g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 627mg | 26% |
| Potassium 389mg | 11% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.76g | 3% |
| Protein 26.09g | 42% |
