Seafood recipes for- try this recipe for Scallop and Vegetable Newburg...

 
  MAIN DISHES- SEAFOOD- SHELLFISH:
 Scallop and Vegetable Newburg
 

Scallop and Vegetable Newburg

 

 

A New England- style recipe...
 

1 cup 

 

diced carrot

 

1 cup 

 

diced zucchini

 

1½ lbs 

 

bay scallops

 

1/3 cup 

 

flour

 

2 cups 

 

2% low-fat milk

 

1 Tbs 

 

dry sherry

 

½ tsp 

 

salt

 

1/8 tsp 

 

pepper

 

 

 

cooking spray

 

¾ cup 

 

fresh breadcrumbs

 

3 Tbs 

 

grated fresh Parmesan cheese

 

1½ Tbs 

 

butter, melted

 

3½ cups 

 

hot cooked rice

 

 

1

Arrange carrot in a steamer basket over boiling water; cover and steam 2 minutes. Add zucchini; steam, covered, 2 minutes or until tender. Set aside.

2

Pat scallops dry with paper towels.

3

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

4

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

 

Servings: 7

Yield: Serving size 1 cup casserole and 1/2 cup rice

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

334.90

 

Calories From Fat (17%)

 

55.44

 

 

 

% Daily Value

Total Fat 6.16g

 

9%

 

Saturated Fat 3.11g

 

16%

 

Cholesterol 46.08mg

 

15%

 

Sodium 484.42mg

 

20%

 

Potassium 584.97mg

 

17%

 

Carbohydrates 43.31g

 

14%

 

Dietary Fiber 1.71g

 

7%

 

Sugar 5.46g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 41.59g

 

 

 

Protein 24.14g

 

48%

 

 

 Recipe Source
Cooking Light

 

 

 

 


 

 

 

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