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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Low-fat, Seafood, Soups 7 Servings

INGREDIENTS

1 ts Sugar
1/2 ts Dried basil
2 cn No-salt added tomatoes — 14
5 oz Ea
Undrained & coarsely
2 tb Margarine
1/4 c Chopped onion
3 tb All purpose flour
1/8 ts Pepper
1 1/2 c 1% low-fat milk
8 oz Bottled clam juice
1 lb Bay scallops
2 tb Sherry

INSTRUCTIONS

Combine first 3 ingredients in a large saucepan; cook over  medium heat 10
minutes, stirring occasionally.  Place mixture in a blender, and process
until smooth; set aside. Wipe pan with a paper towel.   Melt margarine in
pan over medium heat. Add onion; saute 1-1/2 minutes. Add flour and pepper;
cook 1 minute, stirring constantly with a wire whisk. Gradually add milk
and clam juice, stirring constantly. Cook an additional 5 minutes or until
thickened and bubbly, stirring constantly. Stir in tomato mixture,
scallops, and sherry. Cook 3 minutes or until scallops are done. Yield: 7
servings (serving size: 1 cup). Per serving: 148 calories (27% from fat);
4.4 g fat; 23 mg cholesterol, 254 mg sodium. Posted on Prodigy by Dorothy
Cross
Recipe By     : Source:  Cooking Light Magazine - September, 1995
From: Dscollin@aol.Com                Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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