|Sea scallops||1 1⁄2 Pound, cut into bite-size cubes|
|Water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Green pepper||1 Tablespoon, finely chopped|
|Onion||1 Teaspoon, finley chopped|
|Milk||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||1 Tablespoon|
1. Combine scallops and water in a saucepan. Cover with vac-control valve closed and bring to a boil. Reduce heat to low and simmer, 2 to 5 minutes or until tender. Drain.
2. Melt butter in a saucepan. Blend in cornstarch, salt and pepper. Add green pepper and onion. Remove from heat.
3. Gradually add milk, stirring until smooth. Return to heat and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Add parsley, lemon juice and scallops. Heat thoroughly.
5. Serve over toast.
Serving size: Complete recipe
Calories 1226 Calories from Fat 468
% Daily Value*
Total Fat 53 g81.4%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol 355.2 mg118.4%
Sodium 2711.5 mg113%
Total Carbohydrates 58 g19.3%
Dietary Fiber 1.1 g4.6%
Sugars 19 g
Protein 126 g252.5%
Vitamin A 62.7% Vitamin C 99.5%
Calcium 58.3% Iron 17.8%
*Based on a 2000 Calorie diet