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Scallops In Cream Sauce

Microwaverina's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Bay scallops/Halved sea scallops 1 Pound
  Chablis/Other dry white wine 2 Tablespoon
  Grated parmesan cheese 4 Teaspoon, grated
  Paprika To Taste (Garnish)
Directions

1. In 1 1/2-quart microwave-safe casserole, combine butter, mushrooms, green onion and garlic. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup until smooth. Stir in scallops and wine. Microwave, uncovered, on high 10 minutes or until scallops are opaque, stirring twice during cooking. Let stand, uncovered, 2 minutes. Divide among 4 individual casseroles or shells; sprinkle with cheese and paprika.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegan, Vegetarian
Ingredient: 
Fish

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Your rating: None
4.02
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 899 Calories from Fat 260

% Daily Value*

Total Fat 29 g45.1%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 302.4 mg100.8%

Sodium 2693.5 mg112.2%

Total Carbohydrates 35 g11.5%

Dietary Fiber 4 g15.9%

Sugars 6.2 g

Protein 117 g233.1%

Vitamin A 62.7% Vitamin C 26.6%

Calcium 102.6% Iron 82.3%

*Based on a 2000 Calorie diet

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Scallops In Cream Sauce Recipe