In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point. Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings. MARY ANN WHALEY From
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|Serving Size: 1 Serving (694g)|
|Recipe Makes: 6|
|Calories from Fat: 1092 (81%)|
|Amt Per Serving||% DV|
|Total Fat 121.4g||162 %|
|Saturated Fat 74.9g||375 %|
|Monounsaturated Fat 34.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 483.8mg||149 %|
|Sodium 630.8mg||22 %|
|Potassium 1002.3mg||26 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 31.5g|
|Protein 34.5g||49 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1342
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