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King Scallops Recipe
|Scallops||1 1⁄2 Pound (Fresh / Frozen)|
|Margarine||1⁄4 Cup (4 tbs) (Fleischmann's)|
|Stewed diced tomatoes||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dry sherry||3 Tablespoon|
|Rice||6 Cup (96 tbs)|
|Snipped parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 5373 Calories from Fat 579
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 252.8 mg
Sodium 2788.7 mg116.2%
Total Carbohydrates 955 g318.2%
Dietary Fiber 17.3 g69%
Sugars 29.7 g
Protein 205 g411%
Vitamin A 73.9% Vitamin C 79.6%
Calcium 93.6% Iron 75.3%
*Based on a 2000 Calorie diet
Slice scallops crosswise into 1/4" thick discs.
Saute scallops until golden.
Pare and seed cucumber and cut into medium size chunks.
Add to scallops with salt and tomatoes.
Cover and simmer for 3 mins.
In a bowl, blend cornstarch with milk and add to scallops.
Stir over medium heat until thick.
Blend in sherry and parsley.