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Scallop Puffs In Zucchini

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Ingredients
  Zucchini 4 Medium
  Water 3⁄4 Cup (12 tbs)
  Bay scallops 1⁄2 Pound
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Shredded reduced fat jarlsberg cheese 1 Ounce (1/4 cup)
  Minced dill weed 1 Tablespoon (fresh)
  All purpose flour 1 Teaspoon
  Lemon juice 1 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Egg white 1
Directions

Cut each zucchini into 6 pieces; scoop out pulp, leaving 1/4-inch-thick shells.
Reserve pulp for another use.
Cook shells in boiling water 30 seconds or until crisp-tender.
Drain; rinse well.
Drain again, and set aside.
Bring 3/4 cup water to a boil in a small saucepan.
Add scallops; reduce heat, and simmer 4 to 5 minutes or until scallops are opaque.
Drain well, and set aside.
Combine mayonnaise and next 6 ingredients in a medium bowl.
Add scallops, and stir gently.
Beat egg white at high speed of an electric mixer until stiff peaks form.
Fold into scallop mixture.
Spoon scallop mixture into reserved zucchini shells.
Place on a large baking sheet.
Bake at 425° for 10 minutes or until puffed and golden.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Scallop

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