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Ingredients
- 8 Tbsp. margarine, divided
- 4 c. sliced mushroom
- 1 lb scallops, halved
- 1/2 x dry white wine
- 2 x Bay Leaf
- 1/2 tsp salt
- 1/2 tsp dry dill, weed
- 1/4 c. all purpose flour
- 1 1/2 c. Natrel Lactose Free Lowfat milk
- 2 Tbsp. green minced Onion
- 2/3 c. breadcrumbs
Directions
- Heat 2 tbsp (30 mL) margarine in large saucepan. Add in mushrooms; saute/fry till tender and golden. Add in scallops, wine, bay leaves, salt and dill weed. Bring to a boil, then cover and simmer 5 min. Drain, reserving 1/2 c. (125 mL) broth. Throw away bay leaves.
- Heat 3 tbsp (45 mL) margarine in same saucepan. Blend in flour. Gradually add in lowfat milk and reserved broth, stirring till smooth. Cook, stirring constantly, over medium heat till mix comes to a boil and is thickened. Add in mushrooms, scallops and green onion. Spoon into 8 greased scallop shells or possibly individual baking dishes. Heat remaining 3 tbsp (45 mL) margarine. Mix with bread crumbs; sprinkle over scallop mix. BROIL till lightly browned and bubbly.
- Tips:Replace half of scallops with shrimp for a seafood dish.
- Combine bread crumbs with grated Parmesan or possibly Swiss cheese
- An easy and impressive delight for company. Serve it as a first course in scallop shells or possibly as a main course on rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 438 | |
| Calories from Fat 220 | 50% |
| Total Fat 24.89g | 31% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 4.17g | |
| Cholesterol 37mg | 12% |
| Sodium 874mg | 36% |
| Potassium 667mg | 19% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.47g | 2% |
| Protein 24.6g | 39% |
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