Scallops In Cheddar Sauce Recipe

Summary

Health IndexAverageCourse
MethodMain Ingredient
Interest Group

Ingredients

 Butter/Margarine3 Tablespoon
 Mushrooms1⁄2 Pound, sliced
 Scallops1 Pound, rinsed and cut into bite size pieces
 Dry white wine1⁄2 Cup (8 tbs)
 All purpose flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Shredded sharp cheddar cheese1⁄2 Cup (8 tbs)
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1205 Calories from Fat 522

% Daily Value*

Total Fat 59 g91%

Saturated Fat 33.6 g168.2%

Trans Fat 0 g

Cholesterol 296.5 mg

Sodium 1626 mg67.8%

Total Carbohydrates 47 g15.7%

Dietary Fiber 3.6 g14.3%

Sugars 5.1 g

Protein 101 g202.3%

Vitamin A 64.3% Vitamin C 63.9%

Calcium 56.3% Iron 28.4%

*Based on a 2000 Calorie diet

Directions

Place 1 tablespoon of the butter in a 9 or 10 inch glass pie plate.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in mushrooms.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until soft.
With a slotted spoon, lift out mushrooms and set aside.
Drain off liquid.
In same dish, place scallops and 1/2 cup of the wine.
Cover with plastic wrap.
Microwave on HIGH (100%) for 2 1/2 to 3 minutes (stirring every minute) or until scallops are opaque throughout.
With a slotted spoon, lift out scallops and set aside.
Drain poaching liquid into a 1 cup glass measure; you should have 1 cup.
If not, add wine to make 1 cup total.
Place remaining 2 tablespoons butter in dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in flour and salt.
Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly.
Slowly stir in poaching liquid.
Microwave, uncovered, on HIGH (100%) for 3 minutes (stirring every minute) or until sauce is bubbly and thickened.
Add cheese and stir until melted; stir in mushrooms and scallops.
Spoon mixture into 4 scallop shells or individual ramekins. (At this point you may cover and refrigerate until next day.)
To serve, microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes (2 to 2 1/2 minutes, if refrigerated) or until heated through.
Garnish each serving with parsley.
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