Scallop-And-Vegetable Newburg - BigOven 51084

Scallop-And-Vegetable Newburg

Ready in 1 hour

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Try this Scallop-And-Vegetable Newburg recipe, or contribute your own. "Shellfish" and "Main dishes" are two tags used to describe Scallop-And-Vegetable Newburg.


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

Original recipe makes 7 Servings



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 Light website Posted to MM-Recipes Digest V4 #167 by Julie Bertholf on Jun 30, 1997

Calories Per Serving: 325 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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