Basic information

Name:
Scallop-and-vegetable newburg *jb
Yield:
7
Lang:
en
User:
matiaspalomec



Ingredients

333333333333 c
 All-purpose flour
3/4 c
 Fresh breadcrumbs
3 1/2 c
 Hot cooked rice
3 Tbs
 (3/4 ounce) grated fresh Parmesan cheese
2 c
 2% low-fat milk
125 tsp
 Pepper
1/2 tsp
 Salt
1 1/2 lb
 Bay scallops
1 1/2 Tbs
 Margarine, melted
1 c
 Diced carrot
1 c
 Diced zucchini
1 Tbs
 Dry sherry
 
 Cooking spray



Instructions:

1. Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2 minutes or until vegetables are tender. Set vegetables aside.

2. Pat scallops dry with paper towels, and set aside.

3. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 5 minutes or until thick, stirring constantly. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt, and pepper; cook 2 minutes,
uncovered, or until thoroughly heated.

4. Spoon mixture into a 2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs, cheese, and margarine; stir well. Sprinkle over scallop mixture. Broil 2 minutes or until golden. Serve over rice.

CALORIES 308 (16% from fat); FAT 5.6g (sat 1.9g, mono 1.8g, poly
1.2g); PROTEIN 23g; CARB 39.7g; FIBER 1.4g; CHOL 39mg; IRON 1.8mg; SODIUM 458mg; CALC 161mg

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