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Cheesy Scallop Bake

Microwave.Lady's picture
  Scallops 1 Pound (Fresh Or Frozen)
  Finely chopped onion 1 Tablespoon
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Pepper 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Canned chopped mushrooms 3 Ounce (1 Can)
  Grated parmesan cheese 2 Tablespoon
  Chopped pimiento 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Shredded process american cheese 2 Ounce (1/2 Cup)
  Crushed potato chips 1 Cup (16 tbs)

Thaw frozen scallops; rinse.
In 1 1/2 quart casserole, cover scallops with cold water.
Cook at HIGH for 3 to 4 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 2 minutes.
Drain, reserving 3/4 cup liquid.
Slice scallops 1/4 inch thick.
In same casserole, cook onion in butter at HIGH for 2 minutes.
Blend in flour and pepper.
Add reserved cooking liquid and milk.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Stir in mushrooms, Parmesan, pimiento, parsley, and scallops.
Cook, covered, at HIGH for 4 to 6 minutes or till heated through, stirring once.
Top with cheese.
Cook at HIGH for 1 to 2 minutes or till cheese melts.
Sprinkle with potato chips.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1693 Calories from Fat 824

% Daily Value*

Total Fat 94 g143.9%

Saturated Fat 47.6 g237.8%

Trans Fat 0 g

Cholesterol 330.7 mg110.2%

Sodium 2516.7 mg104.9%

Total Carbohydrates 97 g32.3%

Dietary Fiber 5.7 g22.9%

Sugars 8.2 g

Protein 114 g228.9%

Vitamin A 82.9% Vitamin C 122.6%

Calcium 104% Iron 37.1%

*Based on a 2000 Calorie diet

Cheesy Scallop Bake Recipe