Name: Scallop Bisque
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

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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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