| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Scallops, halved or |
| quartered if large | ||
| 1 | c | Milk |
| 2 | T | Butter |
| 1 | c | Sharp cheddar cheese, grated |
| 2 | T | Flour |
| Buttered bread crumbs | ||
| 1 | ds | Vermouth, optional |
INSTRUCTIONS
From: Meals, Maps, & Memories, A Downeast Maine Cookbook Melt butter in sauce pan, remove from heat and add flour, stirring to make smooth paste. Pour milk into mixture, stir well, and return to medium heat, stirring until thickened. When thickened, add the cheese and keep over a low heat until cheese is melted. Place scallops in casserole, pour sauce over, top with buttered bread crumbs, and bake in a 350 degree oven for 45 mins. to 1 hour. Vermouth will give this an excellent flavor. This recipe is a family favorite here! Posted to recipelu-digest Volume 01 Number 543 by Sandy <sandysno@pctech.net> on Jan 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 914
Calories From Fat: 661
Total Fat: 74.1g
Cholesterol: 171.3mg
Sodium: 2010.6mg
Potassium: 445.8mg
Carbohydrates: 31g
Fiber: 2.9g
Sugar: 13.7g
Protein: 31.7g