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Ingredientes
- 1 c. plus 3 Tbsps. butter
- 1 c. flour
- 4 c. lowfat milk, whole
- 1 pound Swiss Gruyere cheese, cubed
- 1/4 teaspoon garlic pwdr
- 1 T tomato paste or possibly catsup
- 4 1/2 tsps. salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dry mustard
- 4 1/2 tsps. lemon juice
- 1 1/2 lbs. raw scallops
- 1/4 pound sliced mushrooms
- 1 1/2 lbs. cooked shrimp
Direcciones
- Make a cream sauce in the top of a double boiler with 1 cup butter, the flour and lowfat milk. Cut the cheese into small pcs and add in to the sauce. Cook and stir till cheese melts. Add in garlic pwdr, tomato paste (or possibly catsup - it's for coloring) and 3 tsp lemon juice. Poach scallops for about 10 min in water to that you have added the remaining lemon juice and salt. Add in 1 cup of scallop broth to the cream sauce. Saute mushrooms in remaining 1 tbsp butter and add in to sauce. Drain scallops and add in with the shrimp to the sauce. Heat for 10-15 min. This may be made the day before and then heated in a double boiler before serving. Thin with a little lowfat milk if necessary. Serve with rice tossed with walnuts and diced green peppers. Makes 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 1633mg | 68% |
| Potassium 687mg | 20% |
| Total Carbs 21.73g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.79g | 5% |
| Protein 37.76g | 60% |
