Scallops Tetrazzini Recipe
Ingredients
| Frozen scallops | 12 Ounce | |
| Instant minced onion | 1⁄2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Paprika | 1⁄4 Teaspoon | |
| Dried oregano | 1 Dash | |
| Hot pepper sauce | 1 Drop | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Egg | 1 , slightly beaten | |
| Canned sliced mushrooms | 3 Ounce | |
| Spaghetti | 4 Ounce, cooked and drained | |
| Grated parmesan cheese | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1319 Calories from Fat 408
% Daily Value*
Total Fat 46 g71.1%
Saturated Fat 24.9 g124.5%
Trans Fat 0 g
Cholesterol 426 mg142%
Sodium 1135.1 mg47.3%
Total Carbohydrates 129 g43.1%
Dietary Fiber 1.4 g5.6%
Sugars 6.8 g
Protein 99 g197.4%
Vitamin A 41.8% Vitamin C 18.8%
Calcium 63.3% Iron 45.3%
*Based on a 2000 Calorie diet
Directions
Cut large scallops in half.
In saucepan combine scallops, onion, 1/4 tea spoon salt, and dash pepper.
Add water.
Cover; simmer 10 minutes.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in saucepan.
Blend in flour, paprika, oregano, dash salt, and hot pepper sauce.
Add the reserved liquid and milk.
Cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into the egg.
Return to hot mixture; mix well.
Add mushrooms with liquid and scallops to sauce.
Mix well.
Spoon hot, cooked spaghetti into a 10x6x1 3/4-inch baking dish.
Top with scallop mixture; sprinkle with grated Parmesan cheese.
Broil about 5 minutes.
Chef
