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Ingredientes
- 3/4 c. + 2 tbsp. butter
- 3/4 c. flour
- 3 c. lowfat milk
- 12 ounce. Gruyere cheese
- 1/4 teaspoon garlic pwdr
- 3 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 tbsp. MSG
- 1/4 teaspoon dry mustard
- 2 teaspoon tomato paste
- 3 teaspoon lemon juice
- 1 pound raw scallops
- 1/2 pound mushrooms, sliced
- 1 pound cooked, cleaned shrimp
- 2 tbsp. diced green pepper
Direcciones
- Make a cream sauce in the top of a double boiler with 3/4 c. butter, flour and lowfat milk. Cut cheese into small pcs and add in to sauce. Cook and stir till cheese melts. Add in garlic pwdr, 3 tsp. salt, pepper, MSG, mustard, tomato paste and 2 tsp. lemon juice. Poach scallops for about 10 min in water with remaining lemon juice and salt. Add in 1/2 c. of this broth to the cream sauce. Saute/fry mushrooms in remaining 2 Tbsp. butter and add in to sauce. Drain scallops and add in with shrimp to sauce. Heat 10 to 15 min. Garnish top of serving dish with green pepper that has been sauteed till tender in a little butter. Serve with rice or possibly baked patty shells. Serves 8 to 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 219 | 58% |
| Total Fat 24.92g | 31% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1172mg | 49% |
| Potassium 391mg | 11% |
| Total Carbs 11.37g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.8g | 3% |
| Protein 26.12g | 42% |
