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Suggest a better descriptionDefrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth. Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve. Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture. Stir in scallops and peas. Heap into potato shells. Heat at 350 degrees to serving temperature. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 169 | ||
Calories from Fat: 167 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 20mg | 6 % | |
Sodium 40mg | 1 % | |
Potassium 23.5mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.6g | 1 % | |
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: 169
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