Try this Scallop-And-Vegetable Newburg recipe, or contribute your own.

Still searching for what to cook ?

Name: Scallop-And-Vegetable Newburg
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: 1 c Diced zucchini; 3 1/2 c Hot cooked rice; 1 c Diced carrot; 1 tb Dry sherry; Cooking spray; 1/8 ts Pepper; 1 1/2 lb Bay scallops; 2 c 2% low-fat milk; Parmesan cheese; 1/3 c All-purpose flour; 1/2 ts Salt; 1 1/2 tb Margarine, melted; 3/4 c Fresh breadcrumbs; 3 tb (3/4 ounce) grated fresh

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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 #1 by "John Weber" on Dec 19, 98

NOTES

Alert editor

Scallop-And-Vegetable Newburg

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

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 #1 by "John Weber" <hdbrer@ibm.net> on Dec  19, 98

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (352g)
Recipe Makes: 7 Servings

Calories: 410
Calories from Fat: 42 (10%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.4g
Cholesterol 63.4mg		19 %
Sodium 465.9mg		16 %
Potassium 663.7mg		17 %
Total Carbohydrate 50.5g		15 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 48.3g
Protein 37.2g		53 %
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.

About Our Nutrition Facts

Calories per serving: 410

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe