Bay Scallop Gratin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.9
- Total Fat: 6.0 g
- Cholesterol: 45.5 mg
- Sodium: 549.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.5 g
- Protein: 28.2 g
View full nutritional breakdown of Bay Scallop Gratin calories by ingredient
Number of Servings: 4
Ingredients
-
3 stalks celery, chopped
1 cup mushrooms,sliced
1 red pepper. chopped
1 small onion, chopped
2 Tbsp I Can't Believe It's Not Butter, Light
1/2 cup flour
1/4 tsp salt
1/4 tsp pepper
2 cups Milk 1%
1 pound scallops
TOPPING
1/4 cup bread crumbs, dry
1 tsp onion powder,
1 tsp parsley, dried
3 cloves garlic
2 tbsp parmesan
Directions
1. In a large skillet, saute the celery, mushrooms, pepper and onion in butter substitute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine topping ingredients; sprinkle over scallop mixture. Bake, uncovered, at 350 F. for 15-20 minutes or until bubbly.
Alternative to step 3: make duchesse potatoes and pipe them around the edge of the dish similar to Coquilles St. Jacques.
Coquille St. Jacques traditional recipe (serves 6):
1. herbs used to poach the scallops are similar, however, half the liquid is wine and then reduced.
2. the sauce is enriched with 2 eggs.
Number of Servings: 4
Recipe submitted by SparkPeople user COUZCAT.
2. Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
3. Divide mixture among four 10 oz. ramekins or custard cups. In a small bowl, combine topping ingredients; sprinkle over scallop mixture. Bake, uncovered, at 350 F. for 15-20 minutes or until bubbly.
Alternative to step 3: make duchesse potatoes and pipe them around the edge of the dish similar to Coquilles St. Jacques.
Coquille St. Jacques traditional recipe (serves 6):
1. herbs used to poach the scallops are similar, however, half the liquid is wine and then reduced.
2. the sauce is enriched with 2 eggs.
Number of Servings: 4
Recipe submitted by SparkPeople user COUZCAT.