• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Scallop-And-Vegetable Newburg

  • Recipe Submitted by on

Category: Low Calorie, Main Dish, Shellfish, Low Fat

 Ingredients List

  • 1 c Diced carrot
  • 1 c Diced zucchini
  • 1 1/2 lb Bay scallops
  • 1/3 c All-purpose flour
  • 2 c 2% low-fat milk
  • 1 tb Dry sherry
  • 1/2 ts Salt
  • 1/8 ts Pepper
  • Cooking spray
  • 3/4 c Fresh breadcrumbs
  • 3 tb (3/4 ounce) grated fresh
  • Parmesan cheese
  • 1 1/2 tb Margarine, melted
  • 3 1/2 c Hot cooked rice


1. Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2
minutes or until vegetables are tender. Set vegetables aside. 2. Pat
scallops dry with paper towels, and set aside. 3. Place flour in a large
saucepan. Gradually add milk, stirring with a whisk until blended. Place
over medium heat; cook 5 minutes or until thick, stirring constantly. Add
scallops; cover and cook 5 minutes or until scallops are done, stirring
occasionally. Stir in carrot, zucchini,= sherry, salt, and pepper; cook 2
minutes, uncovered, or until thoroughly heated. 4. Spoon mixture into a
2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs,
cheese, and margarine; stir well. Sprinkle= over scallop mixture. Broil 2
minutes or until golden. Serve over rice. CALORIES 308 (16% from fat); FAT
5.6g (sat 1.9g, mono 1.8g, poly 1.2g); PROTEIN 23g; CARB 39.7g; FIBER 1.4g;
CHOL 39mg; IRON 1.8mg; SODIUM 458mg; CALC 161mg Reprinted From Cooking
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