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Scallops Tetrazzini

  Frozen scallops 12 Ounce
  Instant minced onion 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Dried oregano 1 Dash
  Hot pepper sauce 1 Drop
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Canned sliced mushrooms 3 Ounce
  Spaghetti 4 Ounce, cooked and drained
  Grated parmesan cheese 2 Tablespoon

Thaw frozen scallops.
Cut large scallops in half.
In saucepan combine scallops, onion, 1/4 tea spoon salt, and dash pepper.
Add water.
Cover; simmer 10 minutes.
Drain, reserving 1/2 cup cooking liquid.
Melt butter in saucepan.
Blend in flour, paprika, oregano, dash salt, and hot pepper sauce.
Add the reserved liquid and milk.
Cook and stir till thickened and bubbly.
Stir a small amount of hot mixture into the egg.
Return to hot mixture; mix well.
Add mushrooms with liquid and scallops to sauce.
Mix well.
Spoon hot, cooked spaghetti into a 10x6x1 3/4-inch baking dish.
Top with scallop mixture; sprinkle with grated Parmesan cheese.
Broil about 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 408

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 24.9 g124.5%

Trans Fat 0 g

Cholesterol 426 mg142%

Sodium 1135.1 mg47.3%

Total Carbohydrates 129 g43.1%

Dietary Fiber 1.4 g5.6%

Sugars 6.8 g

Protein 99 g197.4%

Vitamin A 41.8% Vitamin C 18.8%

Calcium 63.3% Iron 45.3%

*Based on a 2000 Calorie diet

Scallops Tetrazzini Recipe