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Ingredientes
- 2 T butter
- 4 green onions, minced
- 1/4 pound med. mushrooms, sliced
- 1 lg. carrot, shredded
- 1/2 c. lowfat milk
- 2 teaspoon white wine or possibly lemon juice
- 1 (1 ounce) pkg. white-sauce mix
- 1 pound bay scallops
- 1 c. (4 ounce) shredded Swiss cheese
- Minced parsley
Direcciones
- In 2 qt glass casserole, heat butter on high 1 minute. Add in onions, mushrooms and carrot; cover with plastic wrap - vent. Cook on high 3 min. Stir in lowfat milk, wine and white sauce mix till blended. Cover; vent; cook on high 3 min, stirring once.Stir in scallops; cover; vent. Cook on high 2 min. Add in cheese; stir till melted. Spoon into four large or possibly eight small scallop shells. Garnish with minced parsley and, if you like, lemon twist. Makes 4 luncheon or possibly 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 98 | 38% |
| Total Fat 11.12g | 14% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 279mg | 12% |
| Potassium 615mg | 18% |
| Total Carbs 9.3g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.53g | 2% |
| Protein 28.98g | 46% |
