| 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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