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Ingredientes
- 1/2 pound scallops
- 1 1/4 lbs. shrimps, peeled and deveined
- 1/2 c dry white wine
- 2 doz. oysters
- 1/2 c. dry vermouth
- 1/4 c. plus 2 tbsp. butter
- 1 tbsp. finely minced onion
- 1/4 c. plus 2 tbsp. flour
- 3 c. lowfat milk
- 1/2 c. shredded Gryere cheese
- 1/2 c. shredded Swiss cheese
- 2/3 c. grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon grnd nutmeg
- 3/4 c. cracker crumbs
- 1/4 c. butter, melted
- 1/8 teaspoon paprika
Direcciones
- Poach scallops and shrimp in wine 3 to 4 min, drain. Repeat procedure with the oysters in vermouth. Combine seafood, and spoon into six individual baking dishes. Heat 1/4 c. plus 2 Tbsp. butter in heavy saucepan; add in onion, and saute/fry till tender. Add in flour, stirring till smooth. Cook 1 minute stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till thickened and bubbly. Add in cheese, stirring till melted. Stir in salt, pepper and nutmeg.
- Spoon mix over seafood and sprinkle with cracker crumbs. Drizzle 1/4 c. melted butter over cracker crumbs; sprinkle with paprika. Bake at 350 degrees 20 to 30 min. 6 servings.
- I find you can use any kind of fish or possibly seafood. I omit the oysters and use any other kind of fish. I also use any kind of cheese I have available. I use a large casserole and not necessarily individual baking dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 184 | 51% |
| Total Fat 20.93g | 26% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 478mg | 20% |
| Potassium 319mg | 9% |
| Total Carbs 18.15g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.47g | 2% |
| Protein 22.11g | 35% |
