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Vegetable Scallops

Veggie.Lover's picture
Ingredients
  Mixed vegetables 2 Cup (32 tbs) (Peas, Cauliflower, Carrots, Beans, Potatoes, Etc.)
  Cornflour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Chili sauce 1⁄2 Teaspoon
  Butter 2 Tablespoon
  Grated cheese 3 Tablespoon
  Chopped pineapple/Apple 1⁄3 Cup (5.33 tbs)
  Tomato slices 4 (For Garnish)
  Capsicum rings 4 (For Garnish)
Directions

Cut vegetables in equal size pieces.
Boil, uncovered, in salted boiling water, until tender.
Remove from heat and set aside (uncovered) for five minutes.
Drain.
Add two tablespoon cheese and butter.
Combine cornflour, and milk and pour it on vegetable in the pan.
Place the pan on medium heat and cook until thick and smooth, stirring constantly.
Place in a greased casserole dish and bake in a hot oven for 15 minutes.
Arrange tomato slices and capsicum rings.
Sprinkle remaining cheese, dot with butter, and return the dish to the oven and bake for a further 10 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1229 Calories from Fat 436

% Daily Value*

Total Fat 49 g76.1%

Saturated Fat 29.9 g149.5%

Trans Fat 0 g

Cholesterol 138 mg46%

Sodium 959.2 mg40%

Total Carbohydrates 155 g51.8%

Dietary Fiber 21.7 g86.6%

Sugars 58.8 g

Protein 44 g88.3%

Vitamin A 200.3% Vitamin C 884.7%

Calcium 105.9% Iron 17.2%

*Based on a 2000 Calorie diet

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Vegetable Scallops Recipe